Summer potato salad
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- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 6
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 119 | |
| fat | 3g | |
| saturates | 1g | |
| carbs | 21g | |
| sugars | 3g | |
| fibre | 2g | |
| protein | 3g | |
| low in | salt | 0.4g |
Ingredients
- 750g new potato
- 75ml buttermilk
- 2 tbsp light mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ½ tsp caster sugar
- 100g sliced radish
- 1 tbsp poppy seed
- 20g pack mustard cress , to serve
Method
- 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.
Goes well with
Recipe from Good Food magazine, June 2012
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