Online Recipe Book

Watercress and New Potato Salad

Landscape Magazine, May/June 2013, page 48
2 servings
Prep info
10 min prep + 15 min cook & prep + 20 min cool + 5 min prep
Prep time
Not set
Cook time
50 minutes
Time required
50 minutes
Oven preheat
Not tried


  • 350 g potatoes (baby new)
  • 2 T oil (a neutral oil, such as canola/rapeseed)
  • 10 T Vinegar (Cider)
  • 1/3 c chopped red onion
  • 1 cloves chopped garlic
  • fresh parsley (chopped; to taste)
  • Salt (Sea) (to taste)
  • freshly ground black pepper (to taste)
  • 40 g watercress (washed)


1. Wash the potatoes.  Place in a saucepan with water to cover.  Bring to a boil and cook fro 12-15 minutes, until just tender.

2. While the potatoes cook, whisk together the oil and vinegar.  Add the onion, garlic, and parsley.  Set aside.

3. Prepare the watercress: wash and remove stems.  Set aside.

4. When the potatoes are done, drain them.  Break open each potato with a fork, and then toss all of them with the oil and vinegar mixture.  Allow to cool.

5. To serve, add the watercress and toss gently. 


Notes from Source: Served as a side salad, this goes particularly well with fish.  To turn it into a main dish, try mixing with flaked smoked mackerel, or with strips of smoked ham and cubes of cheddar cheese.