Potato Salad with Watercress, Peas & Ham Recipe
- Prep in:
- 5 mins
- Cook in:
- 17 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 175 | |
| Fat 2g | 3% |
| Saturated Fat 0.6g | 3% |
| Total Sugars 4.3g | 5% |
| Salt 0.8g | 13% |
Method
- Put the potatoes into a large pan, cover with boiling water and simmer for 15 minutes or until the potatoes are just tender. Remove the pan from the heat, add the peas and stir well. Leave to stand for 2 minutes.
- While the potatoes cook, roughly chop the watercress and place in a large bowl. Add the tomatoes, ham and dressing. Mix together.
- Drain the potatoes and peas in a colander, then transfer to a large bowl. Season to taste and mix gently. Leave to cool for the flavours to develop.
- Serve warm or cold with additional salad leaves.
Ingredients
650g Salad potatoes, cut into quarters
150g frozen peas
1 x 100g pack fresh watercress leaves, large stalks removed
150g cherry tomatoes, halved
90g flaked ham hock or chopped ham
4 tablespoons low fat dressing
