Ingredients
150g New season Perlas potatoes
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress
For the dressing
1tbsp low fat crème fraiche
2tsp mayonnaise
1tsp grain mustard
Juice of ½ lemon
½ tsp poppy seeds
Directions
Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.
Roughly chop the watercress, fold into the salad with the beetroot but don’t mix to vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.
Recipe courtesy of lovepotatoes.co.uk
Serving size 2