Watercress and potato salad

Watercress and potato salad

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Watercress and potato salad

The ingredient of Watercress and potato salad

  1. 12 chat potatoes
  2. 1/three cup (80ml) olive oil
  3. 1 teaspoon sherry vinegar*
  4. 2 teaspoons lemon juice
  5. five cups (about 2 bunches) trimmed watercress leaves

The instruction how to make Watercress and potato salad

  1. Preheat oven to 2 hundredu00b0C. Parboil potatoes until simply tender, then drain. When cool enough to deal with, wreck potatoes up and toss in 1 tablespoon of oil. Season with salt and pepper. Place on a roasting tray and cook dinner for 25-30 minutes, turning on occasion to make sure they brown calmly, until crisp and golden.
  2. Whisk together the closing olive oil, sherry vinegar and lemon juice, and season with salt and pepper.
  3. To serve, toss the warm potatoes with the watercress and vinaigrette.

Nutritions of Watercress and potato salad

fatContent: 265.768 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent:

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