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!