INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
1 cup picked sprigs of watercress
Dressing
¼ cup thick, plain yoghurt
¼ cup mayonnaise
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2-3 teaspoons horseradish sauce or to taste
1 clove garlic, crushed
2 tablespoons finely chopped red onion
¼ cup chopped flat-leaf parsley
2 tablespoons baby capers
sea salt and freshly ground pepper
METHOD
Cook the potatoes in boiling salted water until tender. Drain and set aside to cool. Cut into large bite-sized pieces.
Dressing: Put all the ingredients in a large bowl, keeping a little of the red onion, parsley and capers aside for garnish. Season well, add the potatoes and watercress and gently fold together. Transfer to a serving bowl and scatter with the reserved onion, parsley and capers.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.