Potato Salad with Wasabi Mayonnaise & Watercress

Potato Salad with Wasabi Mayonnaise & Watercress

Serves 4-6 | Prep time: 15 mins

Ingredients

500g mini potatoes, quartered

100g radishes, finely sliced

60g Watercress, chopped

20g Wasabi mayonnaise (vegan option available)

1tbsp dried dill

5g fresh parsley, chopped

2tsp white wine vinegar

Method

In a pan over a medium heat, boil the potatoes for about 8 minutes until they are fork-tender but not falling apart. Once cooked, drain and allow to dry and cool.

In a large bowl, combine all ingredients until everything is coated in the mayonnaise and serve!


Older post Newer post