for 4 person

To cook the potatoes

800 g	waxy potato (e.g. Pro Spezie Rara Ostara)
	salted water, boiling

Dressing

2 tbsp	coarse-grain mustard
2 tbsp	herbal vinegar
2 tbsp	olive oil
1 tsp	honey
250 g	cream cheese plain
¼ tsp	nutmeg
¼ tsp	salt
a little	pepper

Salad

50 g	watercress
1 bunch	dill, torn
1 bunch	chervil, torn
½ bunch	basil, torn
½ bunch	peppermint, torn

How it's done

To cook the potatoes

Boil the potatoes, uncovered, in boiling salted water for approx. 25 mins. until soft. Remove and drain, cut into quarters.

Dressing

Mix the mustard, vinegar, oil and honey in a bowl, stir in 1 tbsp cream cheese, season. Set aside the remainder of the cream cheese. Add the warm potatoes to the dressing and mix.

Salad

Mix the cress and herbs into the potatoes. Spread the reserved cream cheese on a plate, arrange the salad on top.

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