Summer potato salad
- Preparation and cooking time
- Plus cooling
- Serves 6
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
- STEP 1
Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
- STEP 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.