New potato and watercress salad
26 May 2015
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This zesty & nutty new potato and watercress salad is a lovely side dish with a Sunday roast or at a summer BBQ - it also goes particularly well with fish. It can be served warm or cold, so it's perfect for parties and picnics too.
Ingredients
- 250g new potatoes
- 1 bay leaf
- 2 sprigs of mint
- ½ tsp of coriander seeds
- 4 spring onions
- Juice and zest of half a lemon
- 3 Tbsp olive oil
- 2 handful of watercress
Instructions
- Rub the potatoes and put them in a saucepan. Add the bay leaf and one sprig of mint, then cover with cold water.
- Add a little salt and bring to the boil, then simmer for 15 minutes. Drain, discard the mint and bay-leaf. Keep warm in the saucepan under a lid.
- Meanwhile, slice the onions diagonally, grate the lemon zest and squeeze its juice.
- Dry-fry the coriander seeds, then mix with the oil, the lemon zest and juice.
- Cut the cooked potatoes in half, put them in a serving dish.Season with salt and pepper, then pour the dressing over them. Toss with the spring onion and watercress.
- Garnish with mint leaves and some lemon zest.
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Categories
- Meal Type: - Dinner - Everyday - Quick & Easy - Side - Supper
- Cuisines: - British
- Occasions: - Barbecue - Dinner Party - Sunday Lunch
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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