Watercress And Potato Salad -

Watercress And Potato Salad

New potatoes are equally good hot or cold, and this colourful, nutritious salad is an ideal way of making the most of them.

Ingredients

450g/ 1 lb small new potatoes, unpeeled
1 bunch watercress, trimmed
200g/7oz/1 ½ cups cherry tomatoes, halved
30ml/2 tbsp pumpkin seeds
45ml/3 tbsp low-fat fromage frais
15ml/1 tbsp cider vinegar
5ml/1 tsp brown sugar
Salt and paprika

Details

Serves: 4

Method

Cook the potatoes in lightly salted, boiling water until just tender, then drain and leave to cool.

Toss together the potatoes, watercress, tomatoes and pumpkin seeds in a bowl.

Place the fromage frais, vinegar, sugar, salt and paprika in a screw­ top jar and shake well to mix. Pour over the salad just before serving.

VARIATION:- To make Spinach and Potato Salad, substitute about 225g/8oz fresh baby spinach leaves for the watercress.

COOK'S TIP:- If you are preparing this salad in advance, mix the dressing in the jar and toss with the salad just before serving.

Related food category:

• Side Salad