Potato and Watercress Salad with Mustard Dressing

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Potato and Watercress Salad with Mustard Dressing

 

 

1 kg (35 oz) baby chat potatoes

100 g (3 1/2 oz) roasted red capsicum, sliced

150 g (5 1/3 oz)marinated artichoke hearts, drained, quartered

1 bunch watercress, sprigs picked

 

Mustrad Dressing:

 

1 garlic clove, crushed

2 tablespoons (8 tsp) wholegrain mustard

1 small lemon, juiced

2 tablespoons (8 tsp) olive oil

salt and pepper, to taste

 

 

1. Place potatoes in a saucepan. Cover with cold water. Bring to the

boil over high heat. Cook, uncovered, for 10 minutes or until just

tender. Drain. Set aside to cool slightly. Cut in half. Place in a

large bowl.

 

2. Add capsicum, artichoke and watercress to warm potato. Toss gently

to combine.

 

3. Make mustard dressing Combine garlic, mustard, 2 tablespoons (8

tsp) lemon juice and oil in a screw-top jar. Secure lid. Shake well.

 

4. Pour dressing over salad. Season with salt and pepper. Toss to

combine. Serve.

 

 

Serves 6.