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Potato and cress salad
Nutrition facts per serving:
- Energy in kcal about 504
- Fat about 18g
- Carbohydrates about 68g
- Protein about 10g
This is needed
This is needed
for 2 people
To cook the potatoes
- 800 g baby potatoes
- salted water, boiling
Salad
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- 2 tbsp coarse-grain mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 3 tbsp plain yoghurt
- salt and pepper to taste
- 90 g garden cress
And that's how it's done
And that's how it's done
To cook the potatoes
Cook the potatoes (uncovered) in simmering, salted water for approx. 15 mins., drain.
Salad
Whisk the mustard, vinegar, oil and yoghurt in a bowl, season. Cut the potatoes in half, add to the dressing and mix together. Mix in the cress.
