Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 4-6 servings
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!