Potato and watercress salad

Difficulty:
1/5

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

  1. Rise and scrub potatoes and trim stems away from watercress.
  2. 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.
  3. 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.
  4. 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.