Superior potato salad
This potato salad is the epitome of summer. Use it with your favorite barbecue recipes or take it on a festive picnic. Be sure to use a good rapeseed oil with lots of flavor.
Boil the new potatoes until al dente and cool them off.
Toast the sunflower kernels in a dry pan until golden.
Mix canola oil, lemon and sugar and season with salt and pepper.
Share potatoes into bite-sized pieces and toss them in the dressing.
Rinse the watercress and chop it coarsely. Turn it into the potato salad just before serving.
Garnish with the toasted sunflower seeds.
The potato salad can be made some hours before serving and be left to marinate in the refrigerator. In this case, the watercress shouldwait until the last minute.
If you can not get watercress, this may be replaced with lambslettuce.
For 4 people:
800g new potatoes
1 bundle watercress
½ cup high quality canola oil
juice of ½ lemon
1 tablespoon sugar
salt and pepper
½ cup sunflower seeds