INGREDIENTS (Serves 4) 8 chat potatoes, washed and halved ½ bunch watercress, leaves picked ¼ bunch fresh chives, finely chopped 2 spring onions, finely chopped For the dressing ½ cup natural yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tsp wholegrain mustard Black pepper for seasoning INSTRUCTIONS 1. Put the potatoes into a saucepan and cover with water. Place over a high heat and simmer for about 20 minutes, until tender. 2. In a large bowl, whisk together all of the dressing ingredients. Season well with black pepper. 3. Once potatoes are cooked, drain and leave to cool for about 5 minutes. 4. Add most of the watercress, chives and spring onions to the dressing. Pour in the still-warm potatoes and toss to combine. Sprinkle the rest of the herbs and onion over the top and serve. TIP: You can either serve this salad while still warm, or make it in advance and leave in the fridge for a couple of hours.
[collected from internet]
