|Energy (KJ) 640||7%|
|Energy (Kcal) 153||7%|
|Saturated Fat 0.6g||3%|
|Total Sugars 8.6g||9%|
Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.
Roughly chop the watercress, fold into the salad with the beetroot but don’t mix to vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve.
150g New season potatoes (or baby potatoes)
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress
For the dressing
1tbsp low fat crème fraiche
1tsp grain mustard
Juice of ½ lemon
½ tsp poppy seeds
Indian spiced potato and coconut curry with sambal and mint chutney
Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.
Potato salad is an all year round favourite and easy to rustle up in bulk making it an ideal dish for parties or Christmas family dinners. This simple Creamy New Potato Salad recipe ensures yumminess every time with the help of crème fraiche, mayonnaise and beautiful salad potatoes.
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
This campaign was originally produced in the framework of a programme co-financed by the European Union