Are you Team potato salad with mayo or vinegar/oil? We have a completely different idea! How about crispy potatoes combined with Watercress and Chives for an extra spicy touch?
For the cream:
For the potato salad:
Preheat oven to 200°C (top and bottom heat). Wash baby potatoes and cut in half lengthwise. Wash oregano, dry and pluck leaves.
Place baby potatoes on a baking tray covered with baking paper, drizzle with oil and season with salt, pepper, garlic powder as well as oregano. Mix everything and roast for about 25 minutes.
In the meantime, cut lemon in half and squeeze juice. Harvest Watercress and chop coarsely. Set aside some cress for garnish. Wash and finely chop the chives.
Put cream cheese, lemon juice, Watercress and Dijon mustard in a blender and mix until creamy. Add salt and chives, mix and set aside.
Wash radishes and cut into thin slices. Roast almonds in a pan until golden brown.
Spread cream cheese on a plate and serve with potatoes, Watercress and radishes. If desired, drizzle with a little olive oil, garnish with toasted almond flakes and enjoy.
Recipe provided by the cooking app KptnCook.
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