Watercress & potato salad with anchovy dressing

This peppery collection of summer garden
ingredients is all you’ll need to serve
alongside chargrilled meat or fish

  • Prep:10 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 148
  • fat 12g
  • saturates 2g
  • carbs 8g
  • sugars 2g
  • fibre 2g
  • protein 2g
  • salt 0.18g


  • 250g Jersey Royal potatoes scrubbed, then halved or quartered
  • 140g fine green beans, trimmed
  • 85g garden radishes, trimmed and sliced
  • large bunch (about 150g) watercress
  • 1 plump garlic clove
  • 2 anchovy fillets
  • 75ml extra-virgin olive oil
  • 1 tbsp red wine vinegar


To serve this side salad as a starter, pile the salad onto a plate and serve each portion with a halved soft-boiled egg latticed with finely sliced anchovy.Watercress
The peppery flavour and soft leaf and stem make it far superior to rocket. It doesn’t keep very well and is best eaten within a few days of buying. If you are picking it wild, make sure it’s growing in clean flowing water. Watercress will absorb impurities, so don’t use any that has been sitting in stagnant water.


  1. Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.

  2. To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.

  3. When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.

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