Potato and cress salad
Ingredients
for 2 person
800 g | baby potatoes |
salted water, boiling |
2 tbsp | coarse-grain mustard |
2 tbsp | white wine vinegar |
3 tbsp | olive oil |
3 tbsp | plain yoghurt |
salt and pepper to taste | |
90 g | garden cress |
How it's done
To cook the potatoes
Cook the potatoes (uncovered) in simmering, salted water for approx. 15 mins., drain.
Salad
Whisk the mustard, vinegar, oil and yoghurt in a bowl, season. Cut the potatoes in half, add to the dressing and mix together. Mix in the cress.
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