Warm new potatoes tossed through a watercress salad with garlic french dressing. I love this salad.
600gms small chat potatoes, skin on (if it’s not the season for newies, any good salad potato will be fine)
4 spring onions, finely sliced
1/2 cup fresh tarragon leaves
4 good handfuls fresh watercress, leaves picked
1/2 cup fresh peas, blanched
3 tbsp dry white wine (vegetable stock if the kids are eating it)
1 x French Dressing, warmed
Cover potatoes with cold water and bring to the boil. Simmer until just cooked through and holding their shape. Drain well and cut in half (or quarters if you are using larger potatoes). Add wine, tossing through to coat the potatoes. All the liquid should be absorbed (if not just drain it off). Add spring onions, tarragon, watercress, peas and dressing. Toss through and season to taste.
Why it's good for you
Potato salads can be very high in fat, usually due to the dressing. This dressing is relatively low in fat and so much better for you.
581kj (138.8cal); 7g total fat (0.98g saturated fat)