Prep: 15 mins Cook: 12 mins Plus cooling
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal119
- fat3g
- saturates1g
- carbs21g
- sugars3g
- fibre2g
- protein3g
- salt0.4g
Ingredients
- 750g new potato
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 75ml buttermilk
Buttermilk
buh-ter-mill-kThere are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 2 tbsp light mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ½ tsp caster sugar
- 100g sliced radish
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 tbsp poppy seed
- 20g pack mustard cress, to serve
Method
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.
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Comments, questions and tips