Materials
750g new potatoes
75ml buttermilk
2 tbsp mild mayonnaise
1 tbsp Dijon mustard
1 tbsp white wine vinegar
½ tsp caster sugar
100g sliced radishes
1 tbsp poppy seed
20g % mustard cress, to serve
approach
Put potatoes in a pan of salted water, carry to the boil, then simmer for 12 minutes unless cooked through.
Drain and funky.
Whisk buttermilk, gentle mayonnaise, mustard, vinegar and caster sugar with seasoning.
As soon as spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds.
Sprinkle over cress to serve.