Watercress and New Potato Salad Recipe

30 minutes


Watercress sauce

  • 50g of cashew nuts, soaked for 2 hours
  • 80g of watercress
  • 1 lemon, juice only
  • 1 tsp Dijon mustard
  • 50ml of water
  • 30ml of olive oil
  • salt
  • pepper

Tarragon and almond dressing

  • tarragon leaves, 1 small handful
  • 30g of blanched almonds, roasted
  • 2 tbsp of white wine vinegar
  • 4 tbsp of olive oil
  • salt
  • pepper

Marmite potatoes

  • 400g of new potatoes, halved
  • 1 tsp Marmite
  • 2 tbsp of olive oil

For the salad

  • baby watercress, to garnish
  • radishes, shaved, to garnish


To begin, soak the cashews for the watercress sauce in water for at least 2 hours, and up to 6 hours (at room temperature)
Preheat the oven to 200C/gas mark 6
Toast the almonds for 4–6 minutes, until golden
Halve the new potatoes and coat with the olive oil and marmite; using your hands here is best!
Roast the potatoes on a lined baking tray for 24 minutes until golden and crispy
Drain the cashews and blend with the watercress, lemon juice, Dijon mustard, water, and salt and pepper until smooth
With the motor running on high, slowly add the olive oil in a steady stream to emulsify. Transfer the watercress sauce to the fridge
Finely chop the tarragon and roughly chop the toasted almonds. Combine the tarragon and almonds with the white wine vinegar, olive oil and seasoning to make the pesto-style dressing
Finely shave the radish and hold in ice-cold water to crisp up
Allow the potatoes to cool before plating (warm is okay)
To plate, spoon the watercress sauce onto your serving plate or platter and spread it around evenly. Scatter over the marmite potatoes and drizzle with the tarragon and almond dressing; garnish with shaved radish and extra watercress leaves