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Potato salad with watercress and mustard seeds

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Ingredients for 4 servings:

  • 400 g potatoes, small, unpeeled
  • 2 tsp mustard seeds
  • 4 tbsp olive oil
  • 200 g watercress
  • Sea salt
  • Pepper, black, ad mill
  • Vinegar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the potatoes for 12-14 minutes. Drain and cut into chunks. Crush the mustard seeds in a mortar and pestle, then mix in a bowl with olive oil, vinegar, salt, and pepper. Pour the dressing over the potatoes and toss gently. Add the watercress, toss briefly again, and serve.

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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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