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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.