Method :
-
Cook the potatoes in lightly salted, boiling water until just
tender, then drain and leave to cool.
-
Toss together the potatoes, watercress, tomatoes, and pumpkin
seeds.
-
Place the fromage frais, vinegar, sugar, salt and paprika in a
screw top jar and shake well to mix.
-
Pour over the salad just before serving.
Serves 4
New potatoes are equally good hot or cold, and this colorful, nutritious
salad is an ideal way of making the most of them.
Variation -
To make Spinach and Potato Salad, substitute about 225 g fresh baby
spinach leaves for the watercress.
Cooking Tip -
If you are preparing this salad in advance, mix the dressing in the jar
and toss in just before serving.
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