Summer potato salad
Serves 6
Easy
Prep:
Cook:
Plus cooling
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Skip to ingredients
Showing items 1 to 3 of 6
- 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 cressto serve
Nutrition: per serving
- kcal119
- fat3g
- saturates1g
- carbs21g
- sugars3g
- fibre2g
- protein3g
- salt0.4glow
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.
