Try our simple, frsh, seasonal potato salad full of vitamin K, vitamin C, vitamin B6, potassium, iron, and dietary fiber. Topped with a poached egg and toasted seeds for a nutritious boost in protein.
Nourish Spring Potato Salad
Serves 1 as a main or 2 as a starter/ light lunch
Large handful fresh watercress
250g scrubbed and halved jersey royals
200g asparagus spears, trimmed
200g radishes, halved
2 spring onions, finely chopped
One free range egg
1 tbsp cider vinegar
Cracked black pepper and sea salt to season
Basil leaves and toasted seeds to garnish
For the fresh herb dressing:
1 tbsp Dijon mustard
1 tbsp honey or agave syrup
4 tbsps olive or avocado oil
1 tbsp lemon juice
Large handful of finely chopped herbs (basil, mint, parsley etc)
Cook the Jersey Royals in lightly salted boiling water for 15-20 minutes, until tender. For the last couple of minutes of the potatoes cooking, add the asparagus to the pan, then drain and leave to cool for a few minutes.
For the poached egg, add a dash of cider vinegar to a pan of water and bring to a gentle simmer. Create a gentle whirlpool in the water, by stirring with a spoon to help the egg white wrap around the yolk. Slowly add the egg and cook for 3 minutes. Remove with a slotted spoon and leave to drain on kitchen paper.
Add the mustard, honey, herbs and lemon juice to a bowl and mix well. Slowly add the oil whisking vigorously until smooth.
Start to layer the salad with the watercress, radish, potatoes and asparagus. Spoon over the dressing and top with the poached egg. Season with cracked black pepper, sea salt, basil and toasted mixed seeds.