INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
1 cup picked sprigs of watercress
Dressing
¼ cup thick, plain yoghurt
¼ cup mayonnaise
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2-3 teaspoons horseradish sauce or to taste
1 clove garlic, crushed
2 tablespoons finely chopped red onion
¼ cup chopped flat-leaf parsley
2 tablespoons baby capers
sea salt and freshly ground pepper
METHOD
Cook the potatoes in boiling salted water until tender. Drain and set aside to cool. Cut into large bite-sized pieces.
Dressing: Put all the ingredients in a large bowl, keeping a little of the red onion, parsley and capers aside for garnish. Season well, add the potatoes and watercress and gently fold together. Transfer to a serving bowl and scatter with the reserved onion, parsley and capers.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.