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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
