Watercress, pea and potato salad

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0:40

Serves 4

Easy

Our watercress, pea and potato salad is ideal for a spring lunch or serve along with a main dish. Perfectly refreshing.

We kept our recipe simple, but feel free to add leaks and other green, seasonal veggies. Add a light dressing for a simple and healthy finish that’s sure to leave your taste buds feeling happy.

Content image
Ingredients image

What you'll need...

  • 750g new potatoes
  • 80g watercress
  • 150g petit pois
  • 100g feta cheese
For the dressing
  • 4 tbsp light olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Method

  1. Add the potatoes to a large saucepan and cover with cold, salted water. Cover with a lid and bring to a boil – allow them to cook for 15-20 mins or until tender. 

  2. 5 mins before the potatoes are done, add the petit pois to the saucepan to cook. Drain and set aside.  

  3. It’s time to make the dressing. Add all the ingredients to a jar and shake vigorously and taste. Add extra seasoning if needed. 

  4. Add the potatoes, petit pois and watercress to a large serving bowl. Dress with the vinaigrette and gently toss to ensure complete coverage. Crumble over the feta before serving. 

Method image

Shop the tools you will need

Secondary image for Acacia Salad Servers Main image for Acacia Salad Servers

£12

Secondary image for Malmo Charcoal Deep Serving Bowl Main image for Malmo Charcoal Deep Serving Bowl

£25

Secondary image for Gourmet Stainless Steel Saucepan & Lid Main image for Gourmet Stainless Steel Saucepan & Lid

£45

Secondary image for Malmo Dove Grey Shallow Serving Bowl Main image for Malmo Dove Grey Shallow Serving Bowl

£35

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