Potato and cress salad

Name: Potato and cress salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g baby potatoes; 1 collar Watercress; 250 g cherry tomatoes; 1 Onion; 5-6 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 TABLESPOONS Oil; 200 g Parma ham (instead of other raw hams)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g baby potatoes
1 collar Watercress
250 g cherry tomatoes
1 Onion
5-6 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 TABLESPOONS Oil
200 g Parma ham (instead of other raw hams)

Directions

1
Wash the potatoes well and cook them for about 20 minutes. Quench cold, peel and let cool off. Wash watercress, drain well, pluck leaves from the stems. Cut tomatoes into quarters.
2
Peel and chop the onion. Cut the potatoes into slices. Mix vinegar, salt and pepper and add oil. Mix with onions and potatoes. Leave to stand for about 30 minutes. Add cress and tomatoes.
3
Season to taste and arrange with the ham slices.