
Yields: 4 servings
Preparation Time: 15 minutes, Cooking Time: 25 minutes
Ingredients
- 1 pound of new red and white potatoes – (500grams)
- 2 large bunches of watercress
- juice from 2 lemons
- 2 cloves of minced garlic
- ½ cup of extra virgin olive oil – (125ml)
- Salt & freshly ground black pepper to taste
Directions
- Rise and scrub potatoes and trim stems away from watercress.
- Place potatoes in a large saucepan with enough water to cover completely and bring to a boil over a high heat. Reduce heat and boil until potatoes are cooked through –about 25 minutes in total. Drain potatoes and set aside to cool.
- Place watercress in a large salad bowl and set aside. In a separate bowl, combine lemon juice, garlic, olive oil and seasonings and whisk together to create vinaigrette.
- Once potatoes are cool enough to handle cut them into quarters and add to watercress. Pour vinaigrette over potatoes and watercress and mix well and serve immediately.