Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Prep:15 mins
Serves 6
750g new potato75ml buttermilk2 tbsp light mayonnaise1 tbsp Dijon mustard1 tbsp white wine vinegar½ tsp caster sugar100g sliced radish1 tbsp poppy seed20g pack mustard cress, to serve
STEP 1Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.STEP 2Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.
