Watercress and Potato Salad
Preheat oven to 200°C. Parboil potatoes until just soft, then drain. When cool enough to handle, break potatoes up and toss in 1 tablespoon of oil. Season with salt and pepper. Place on a roasting …
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 12 chat potatoes
- 1/3 cup (80ml) olive oil
- 1 tsp. sherry vinegar
- 2 tsps. lemon juice
- 5 cups (about 2 bunches) trimmed watercress leaves
Method
- Preheat oven to 200°C. Parboil potatoes until just soft, then drain. When cool enough to handle, break potatoes up and toss in 1 tablespoon of oil. Season with salt and pepper. Place on a roasting tray and cook for 25-30 minutes, turning occasionally to ensure they brown evenly, until crisp and golden.
- Whisk together the remaining olive oil, sherry vinegar and lemon juice, and season with salt and pepper.
- To serve, toss the warm potatoes with the watercress and vinaigrette.
