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
- 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.