Summer potato salad

10-30 minutes 200 kcal or less 6 servings accompaniment bbq dressing in season light bite light salad peppery picnic quick seasonal tatoes tatties

N/A

Source

Ingredients

750g new potato

75ml buttermilk

2 tbsp light mayonnaise

1 tbsp Dijon mustard

1 tbsp white wine vinegar

½ tsp caster sugar

100g sliced radish

1 tbsp poppy seed

20g pack mustard cress , to serve

Method

Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.

Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.