Summer potato salad

Summer potato salad

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Cooking time

Prep: 15 mins Cook: 12 mins Plus cooling

Skill level

Easy

Servings

Serves 6

Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
119
protein
3g
carbs
21g
fat
3g
saturates
1g
fibre
2g
sugar
3g
salt
0.4g

Ingredients

  • 750g new potatoes
  • 75ml buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 100g sliced radishes
  • 1 tbsp poppy seed
  • 20g pack mustard cress, to serve

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Method

  1. Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
  2. Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.

Recipe from Good Food magazine, June 2012

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