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Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Put potatoes in a pan of
salted water, bring to the boil, then
simmer for 12 mins until cooked
through. Drain and cool.
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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