Prep Time: 5 minutes
Cooking Time: 8 minutes
Total Time: 13 minutes
Serving Size: 4-6 servings
This fresh and flavour-packed potato salad combines peppery greens, creamy wasabi mayonnaise and tender potatoes for a quick, vibrant side dish perfect for summer meals, barbecues, and light lunches.
Ingredients
- 500g mini potatoes, quartered
- 100g radishes, finely sliced
- 60g Watercress, chopped
- 20g Wasabi mayonnaise
- 1tbsp dried dill
- 5g fresh parsley, chopped
- 2tsp rice vinegar
Method
- 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!