Potato and watercress salad
This salad is quick to prepare. The dressing is low fat and the salad is extremely nutritious and packed full of minerals and vitamins. The pumpkin seeds add an exciting chewy texture to the salad and a delicious nutty flavour. They are also extremely good for you as they are full of protein as well as essential minerals such as zinc, copper, iron, magnesium and Vitamin K.
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Potato and watercress salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 lb (455 g) of small new potatoes
- 7 oz (200 g) of cherry tomatoes
- 1 bag of watercress
- 3 tbsp of low fat fromage frais
- 2 tbsp of pumpkin seeds
- 1 tbsp of cider vinegar
- 1 tsp of brown sugar
- Salt and pepper
Method
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- Scrub the potatoes to remove all traces of dirt and pesticides. Boil in salted water until just cooked, about 10 minutes. Drain and allow to cool.
- Once cool, cut in half or quarters, depending on the size of the potatoes and your preference. Place into a mixing bowl.
- Halve the cherry tomatoes and add to the potatoes.
- Add the watercress along with the pumpkin seeds.
- Toss all of the ingredients together.
- Combine the fromage frais, vinegar, sugar, salt and pepper in a small mixing bowl until the ingredients have blended together. Pour over the salad just before serving.
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