Samphire, Potato & Watercress Salad with Yoghurt Dressing

Posted on
in Salads & Vegetables

Samphire, Potato & Watercress Salad with Yoghurt Dressing

Posted on
in Salads & Vegetables

The tastes of the sea in a potato salad. This dish would go well with a whole baked fish or roast lamb, and can be served warm or cold. You could also add some boiled eggs and serve it as a main.

Samphire, Potato & Watercress Salad with Yoghurt Dressing

  • 500g (ish) samphire, blanched
  • 1 cup dill leaves, roughly chopped
  • 8 Dutch Cream or Nicolas potatoes
  • 1 1/2 tablespoons capers
  • 1 bunch watercress

Dressing

  • 1/2 cup goats (or regular) yoghurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper

Boil potatoes until a skewer can be inserted into them easily, but keep a bit of body to them. Drain and set aside to cool slightly, then half lengthways.

Combine all ingredients in a large bowl.

For the dressing, whisk together all ingredients, adding salt and pepper to taste (keep in mind the samphire and capers add a little saltiness too!).

Drizzle dressing over salad and toss gently to combine.