Watercress gives a slightly peppery flavour to this lightly dressed potato salad.
- Preheat oven to 200°C. Parboil potatoes until just soft, then drain. When cool enough to handle, break potatoes up and toss in 1 tablespoon of oil. Season with salt and pepper. Place on a roasting tray and cook for 25-30 minutes, turning occasionally to ensure they brown evenly, until crisp and golden.
- Whisk together the remaining olive oil, sherry vinegar and lemon juice, and season with salt and pepper.
- To serve, toss the warm potatoes with the watercress and vinaigrette.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set