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Light Yellow Potato Salad

July 1, 2012

Switch it up!

I was once told some bad advice which was…  “Never mess with potato salad and other classic recipes as they are already perfect.” What a load of nonsense. It is true that nothing beats traditional home cooking and comfort food.  However, why shouldn’t we be able to switch up the recipes to make them healthier and unique?  If the classics were not meddled with then there would be no such thing as signature dishes and my Gran Gran’s Outstanding Cou Cou. For this potato salad I used cress, lemon and mustard as a substitute for mayonnaise.

This recipe was adapted from Good Housekeeping Magazine, (June 2012).


1/2 small bag of unpeeled new potatoes, 1tbsp english mustard, 2tsps lemon juice, 2 handfuls of radishes (washed and thinly sliced), a handful of cress.


1. Put the potatoes in boiling water for 20 minutes.
2. Drain the potatoes and leave them to steam dry for 5 minutes.
3. Put the potatoes in a salad bowl.
4. Add the radishes and season with mustard and lemon juice to taste.
5. Mix the potato salad together.
6. Add the cress. Then mix in again carefully.
7. Season to taste.


From → Salads, Sides

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