Serves 4-6 | Prep time: 15 mins
500g mini potatoes, quartered
100g radishes, finely sliced
60g Watercress, chopped
20g Wasabi mayonnaise (vegan option available)
1tbsp dried dill
5g fresh parsley, chopped
2tsp white wine vinegar
In a pan over a medium heat, boil the potatoes for about 8 minutes until they are fork-tender but not falling apart. Once cooked, drain and allow to dry and cool.
In a large bowl, combine all ingredients until everything is coated in the mayonnaise and serve!