Egg, Watercress and Mustard Potato Salad

Method

Make it happen

1. 01

   Wash the vegetables and prepare fresh fruit or herbs. Drain any canned or ready-to-eat ingredients, and keep uncooked seafood away from salad vegetables.

2. 02

   Boil eggs for 9–10 minutes, cool under running water, peel and quarter.

3. 03

   Boil potatoes until tender for 15–20 minutes, then drain and cool; mix yoghurt, mustard and lemon.

4. 04

   Gently toss potatoes and watercress with dressing, then add eggs.

5. 05

   Assemble the salad in a large bowl or platter, check all cooked seafood or eggs are ready to eat, then serve four equal portions.