Potato and cress salad

Name: Potato and cress salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 3 tbsp plain yoghurt; 800 g baby potatoes; 90 g garden cress; 2 tbsp coarse-grain mustard; 2 tbsp white wine vinegar; 3 tbsp olive oil; salt and pepper to taste

salad Spring

Total: 30 min. | Active: 30 min.

vegetarian, gluten-free

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Ingredients

for 2 person

To cook the potatoes
800 g	baby potatoes
	salted water, boiling

Salad
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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