Summer potato salad
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 12 mins
plus cooling
Vegetarian, Low-fat
- Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
- 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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http://www.bbcgoodfood.com/recipes/2196663/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 12 mins
plus cooling
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
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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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
