750g new potatoes
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp white wine vinegar
½ tsp caster sugar
100g sliced radishes
1 tbsp poppy seed
20g pack mustard cress, to serve
Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
Whisk mayonnaise, mustard, vinegar and caster sugar with seasoning.
Once potatoes are cool, toss with the dressing, radishes and poppy seeds. Sprinkle over cress to serve.
Recipe adapted from: Good Food