Potato and watercress salad with mustard dressing

Cooking Salads Potato and watercress salad with mustard dressing

This warm potato salad is a perfect winter warmer. Great for vegetarians!

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered, for 10 minutes or until just tender. Drain. Set aside to cool slightly. Cut in half. Place in a large bowl.
  2. Add capsicum, artichoke and watercress to warm potato. Toss gently to combine.
  3. Make mustard dressing Combine garlic, mustard, 2 tablespoons lemon juice and oil in a screw-top jar. Secure lid. Shake well.
  4. Pour dressing over salad. Season with salt and pepper. Toss to ombine. Serve.

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1kg baby chat potatoes
100g roasted red capsicum sliced
150g marinated artichoke hearts, drained, quartered
1 bunch watercress, sprigs picked
1 garlic clove, crushed
2 tbsp wholegrain mustard
1 small lemon, juiced
2 tbsp olive oil

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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