Salad of Potatoes, Tomatoes and Watercress

Name: Salad of Potatoes, Tomatoes and Watercress
Ingredients: ¼ pint (150 ml) cream; 2 lb (900 g) very small new potatoes; 3 tablespoons olive oil; 1 tablespoon cider vinegar; Sea salt and black pepper; 1½ lb (700 g) tomatoes, skinned and de-seeded; Bunch of watercress

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Based on a recipe from Dorothy Hartley’s Food in England, this charming salad makes a good first course or a simple meal by itself. If you have no watercress, use ordinary cress.

Ingredients

2 lb (900 g) very small new potatoes
¼ pint (150

Main course
Starter
July
Vegetarian

Method

Steam the potatoes and while still warm, slice thickly and add to the cream, seasoning as you go. Put this on a flat plate and cover with the tomatoes. Season again.

Cover with tender watercress leaves and, just before serving, sprinkle over the oil and vinegar.