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Salad · British

New Potato and Watercress Salad with Soft-Boiled Eggs

25 min Serves 4 ~237 kcal/serving ~£4.50 (£1.13/serving) Dairy-freeGluten-freeKid-friendlyVegetarian

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Ingredients

  • 500 g new potatoes
  • 60 g watercress
  • 4 eggs
  • 2 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 1 tbsp cider vinegar

Nutrition (per serving)

Calories
237 kcal
Protein
9.9 g
Carbohydrate
19.4 g
of which sugars
2 g
Fat
12.8 g
of which saturates
2.9 g
Fibre
2.1 g
Salt
0.30 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the new potatoes for 15-18 minutes until tender, then drain and leave to cool slightly before halving.

  2. 2

    Soft-boil the eggs for 6 minutes, then cool under cold water, peel and halve.

  3. 3

    Whisk the olive oil with the wholegrain mustard and cider vinegar.

  4. 4

    Toss the warm potatoes and watercress with the dressing.

  5. 5

    Top with the halved eggs and serve.

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