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Summer potato salad

Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress

  • Prep: 15 mins
    Cook: 12 mins
    Plus cooling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 119
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 3
  • Protein 3
  • Fat 3
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 119
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 3
  • Protein 3
  • Fat 3
  • Fibre 2
  • Salt 0.4

Ingredients

  • 750g new potatoes
  • 75ml buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 100g sliced radishes
  • 1 tbsp poppy seed
  • 20g pack mustard cress, to serve

Method

  1. Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.

  2. Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.

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