Fingerling Potatoes, Watercress and Walnut Salad

Serves 4:

1 kg fingerling potatoes,
4 spring onions
125 g watercress
50 g walnuts
salt and pepper
4 tbs mayonnaise
2 tbs yogurt
2 tbsp olive oil

Wash the potatoes, but do not peel them. Boil until just tender. Drain and cool under cold running water. Discards the ends of each potato, then chop the rest into ½ inch slices.

Finely chop the spring onions. Chop the watercress and walnuts coarsely. Stir in the potatoes.

Mix together the mayonnaise, yogurt and olive oil. Stir in the potato salad.

Store in fridge up to a few days.

Source: Denis Cotter, For the Love of Food 
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