Summer Potato Salad

Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress

• Cooking Time Prep 15 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  119

• Protein

  3g

• Carbs

  21g

• Fat

  3g

• Saturates

  1g

• Fibre

  2g

• Sugar

  3g

• Salt

  0.4g

Ingredients

• 750g new potatoes
• 75ml buttermilk
• 2 tbsp light mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• ½ tsp caster sugar
• 100g sliced radishes
• 1 tbsp poppy seed
• 20g pack mustard cress, to serve

Directions

1. Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
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.

Categories: Barbecue, Events, Occasions, Seasonal, Vegetables