Summer Potato Salad
This delightful potato salad recipe features tender new potatoes coated with a creamy buttermilk dressing, delivering a harmonious blend of tangy flavors that mingle with crisp radishes and nutty poppy seeds. Topped with a garnish of mustard cress, this dish offers a refreshing twist on the classic potato salad.
— Constant Cookbook
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 seeds
- 20g pack mustard cress , to serve
Instructions
- 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.
Cook Time
12M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 119 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.4 milligram of sodium
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