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How to make Potato and watercress salad with mustard dressing

Yield = 6
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1kg baby chat potatoes
  • 100g roasted red capsicum sliced
  • 150g marinated artichoke hearts, drained, quartered
  • 1 bunch watercress, sprigs picked

Mustard dressing

  • 1 garlic clove, crushed
  • 2 tablespoons wholegrain mustard
  • 1 small lemon, juiced
  • 2 tablespoons olive oil

Method

  • Step 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.
  • Step 2 Add capsicum, artichoke and watercress to warm potato. Toss gently to combine.
  • Step 3 Make mustard dressing Combine garlic, mustard, 2 tablespoons lemon juice and oil in a screw-top jar. Secure lid. Shake well.
  • Step 4 Pour dressing over salad. Season with salt and pepper. Toss to ombine. Serve.