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Potato salad with cream cheese dressing

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Ingredients for 4 servings:

  • 200 ml vegetable stock
  • 2 tbsp white wine vinegar
  • 1 tbsp mustard, medium hot
  • 150 g cream cheese with herbs
  • 3 tbsp oil
  • Salt and pepper, freshly ground
  • 750 g jacket potatoes, cooked small ones from the day before
  • 1 bunch watercress
  • 200 g smoked salmon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dressing, combine the broth, vinegar, and mustard in a large salad bowl. Whisk in the cooking oil and add the cream cheese. Season the dressing with salt and pepper. Peel and quarter the jacket potatoes and mix them into the dressing. Trim the cress from the stems and slice the smoked salmon. Season the potato salad again with salt and pepper and serve with the cress and salmon strips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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