Potato, Watercress & Tuna Salad
Prep time: 10 minutes/ Cooking time: 25 minutes + 30 minutes cooling down
Serves 4.
This is a very seasonal & fresh summery salad. Watercress is in season in England from April to September, it has a distinctive peppery, mustard-like flavour that is a lovely addition to many salads. The perfect salad to prepare ahead for parties & barbecues. It also makes a lovely light dinner for those warm summer nights.
INGREDIENTS:
1 kg of baby potatoes
200g green beans
320g tinned tuna, drain well
Large bunch of watercress
Salt & pepper to taste
Dressing:
Juice of 1 lemon
4 tbsps olive oil
METHOD:
1. Cook the potatoes: place the potatoes in a large saucepan, add enough water to cover & a pinch of salt. Bring the water to the boil, cover and simmer gently until tender (size depending, this will take between 20-25 minutes).
2. Once cooked, drain the potatoes, and set aside to cool down.
3. Meanwhile, top and tail the green beans (cut both ends off) and then cut each one in 3. You want bite-size pieces. Bring a small pan of water to the boil, drop the green beans in, cook for 1 minute, strain and refresh under cold water until cold.
4. Prepare the watercress: place the watercress on a chopping board and using a sharp knife trim the thick stalks from the watercress. Put the watercress in a bowl of cold water to wash it. You may need to pick the slightly yellow and limp sprigs from the crisp green ones & discard them. Drain well.
5. Make the dressing: add the lemon juice, olive oil, salt & pepper to a small glass jar. Put the lid on and give it a good shake. Keep aside.
6. Once the potatoes are cool, cut them into bite-size dice.
7. To serve: layer the watercress at the bottom of your plates or serving dish. Then layer the potatoes on top of it. Then the drained & flaked tuna. Finally, sprinkle the green beans on top & the dressing on.
TIPS:
✓ Cook the green beans in a colander or sieve over the potatoes to save having to boil 2 saucepans of water.
✓ Some olives would be a great addition to this salad.
✓ You can make it with tinned salmon instead of tuna.
✓ Swap the green beans for peas.
✓ A traditional French dressing would be amazing on this (1 part vinegar to 3 parts oil, some mustard and seasoning) – wholegrain mustard preferably for this potato salad. All in a jar & shake.
