Watercress and Potato Salad Recipe

Watercress and Potato Salad Recipes

Ingredients :

450 g


200 g

30 ml

45 ml

15 ml

5 ml

small new potatoes, unpeeled

bunch watercress

cherry tomatoes, halved

pumpkin seeds

low fat fromage frais

cider vinegar

brown sugar

salt and paprika

Method :
  1. Cook the potatoes in lightly salted, boiling water until just tender, then drain and leave to cool.

  2. Toss together the potatoes, watercress, tomatoes, and pumpkin seeds.

  3. Place the fromage frais, vinegar, sugar, salt and paprika in a screw top jar and shake well to mix.

  4. 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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