Wasabi and Watercress Potato Salad
Switch up your summer potato salad with this fresh and spicy twist.
Serves
4–6
Prep time
15 minutes
Ingredients
- 500g mini potatoes, quartered
- 100g radishes, finely sliced
- 60g watercress, chopped
- 20g wasabi mayonnaise
- 1tbsp dried dill
- 5g fresh parsley, chopped
- 2tsp white wine vinegar
Method
In a pan over a medium heat, boil the potatoes for about eight 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
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