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New potato and watercress salad

This zesty and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g 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

Method
 

  1. Rub the potatoes and put them in a saucepan. Add the bay leaf and one sprig of mint, then cover with cold water.
  2. 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.
  3. Meanwhile, slice the onions diagonally, grate the lemon zest and squeeze its juice.
  4. Dry-fry the coriander seeds, then mix with the oil, the lemon zest and juice.
  5. 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.
  6. Garnish with mint leaves and some lemon zest.