Potato Salad with Salad Cress
You Will Need
- 1 punnet of salad cress
- 750g baby new potatoes
- 1 tbsp olive oil
- ½ lemon, zest and juice
- 1 small red onion, peeled and sliced
- 150g sour cream
- A pinch of freshly ground black pepper and salt
The perfect summery side dish, this potato salad is a BBQ favourite. Creamy and tasty with a peppery kick, this dish is sure to get the thumbs up from your dinner guests.
- Boil the potatoes in salted water for about 10 minutes (or until they are soft). Drain and rinse under cold water, add the olive oil, lemon zest and juice, then leave to cool.
- Add the onion, sour cream and seasoning and then stir in the snipped salad cress. Toss well and serve.