Potato & Watercress Salad with Mustard Dressing

Potato & Watercress Salad

Serves 6


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

1. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered for 10 mins 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 tbsp lemon juice and oil in a screw top jar. Secure lid. Shake well.
4. Pour dressing over salad. Season with salt & pepper. Toss to combine. Serve.

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