Watercress and potato salad with horseradish dressing
Serves: 8 as a side
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Watercress and potato salad with horseradish dressing
A great summer side for barbecues and alfresco lunches. Top with smoked fish to turn it into a meal in its own right
Serves: 8 as a side
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
178Kcal
Fat
7gr
Saturates
2gr
Carbs
23gr
Sugars
7gr
Fibre
5gr
Protein
3gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 800g baby potatoes, roughly chopped
- 125g frozen broad beans
- 1⁄2 cucumber, scrubbed
- 75g radishes
- 1 x 80g pack watercress
For the dressing
- 100g light mayonnaise
- 75g soured cream
- 2-3 tbsp horseradish sauce, to your taste
- 1⁄2 x 20g pack fresh chives, chopped
Step by step
Prep ahead
Prep to the end of step 4 a few hours ahead, keeping the broad beans, cucumber and radishes covered in the fridge.
- Boil the potatoes for 12-15 minutes or until tender. Meanwhile, put the broad beans in a heatproof bowl, cover with boiling water and leave for 5 minutes, then pop the bright green beans out of their skins and set aside.
- Combine the dressing ingredients in a large bowl, seasoning to taste and adding 2 tablespoons of water to thin it down a little.
- Drain the potatoes and add to the dressing while still warm, tossing to coat. Leave to cool in the dressing.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into half-moons. Trim and thinly slice the radishes.
- Just before serving, gently mix most of the broad beans, cucumber, radishes and watercress through the potatoes and transfer to a serving bowl. Scatter the rest of the beans, cucumber, radishes and watercress on top as a garnish.
