English Potato and Watercress Salad

by Emily McDonald
(Hampshire, England)

Watercress is a very English salad vegetable, grown in Hampshire, UK. I live near some watercress beds and like to buy these spicy green leaves, freshly plucked from their waterbed.

Potato and watercress salad is a very simple but appetizing cold dish to take on a picnic - one of my favorite pastimes!

Simply scrub 1lb (450 g) of small, new potatoes and cook them in their skins until they are just tender. Then drain and, while they are still hot, slice them and put into a rigid plastic container.

Make up a dressing of 3 tablespoons of olive oil, 2 tablespoons of mayo, 2 teaspoons of wine vinegar and salt and freshly ground black pepper.

Pour the dressing over the potatoes while they are still warm.

Then chop 2 or 3 spring onions (salad onions) including the green part and sprinkle over the potato slices. Remove any large stalks from a big bunch of watercress and chop the rest roughly. Add to the potato and onion.

Stir everything together and leave to cool before adding the lid and transporting to your picnic. Serve with cold meat, chicken or fish.

You can find more interesting facts about watercress and other picnic recipes, at
The Picnic Site