Watercress and potato salad

Watercress and potato salad

55 mins

Print

Ingredients

  • 12 small Vivaldi potatoes
  • 1/3 cup (80ml) olive oil
  • 1 teaspoon sherry vinegar
  • 2 teaspoons lemon juice
  • 5 cups (about 2 bunches) trimmed watercress leaves

Directions

  • Preheat oven to 200°C. Parboil potatoes until just soft, then drain. When cool enough to handle, break potatoes up and toss in 1 tablespoon of oil. Season with salt and pepper. Place on a roasting tray and cook for 25-30 minutes, turning occasionally to ensure they brown evenly, until crisp and golden

  • Whisk together the remaining olive oil, sherry vinegar and lemon juice, and season with salt and pepper.

  • To serve, toss the warm potatoes with the watercress and vinaigrette.

Serving size: 6

Recipe courtesy of delicious.com.au

Perfect Products

for this recipe

  • Hit enter to search