Summer potato salad

Summer potato salad

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

plus cooling
Vegetarian

Vegetarian, Low-fat

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.

PER SERVING

119 kcalories, protein 3g, carbohydrate 21g, fat 3 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.4 g

Recipe from Good Food magazine, June 2012.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

plus cooling
Vegetarian

Vegetarian, Low-fat

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 seeds
  • 20g pack mustard cress , to serve
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PER SERVING

119 kcalories, protein 3g, carbohydrate 21g, fat 3 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.4 g

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