Half-fill a large saucepan with cold water and add the potatoes and salt. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are just cooked through. Drain and leave to cool completely before cutting into halves or quarter (depending on their size - you want bite-sized pieces).
Meanwhile, half-fill a medium-sized saucepan with water, bring to the boil and add the asparagus. Cook for 2-3 minutes, then drain and plunge immediately into a bowl of iced water.
To make the dressing, whisk all the ingredients together in small bowl and season with salt and pepper.
Place the potatoes and asparagus in a large bowl, then coat with half the dressing. Turn out onto a large, flat serving platter. Dress with the torn watercress leaves, drizzle with the remaining dressing and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (276g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 204 (56%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 386mg||13 %|
|Potassium 969.2mg||26 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 32.1g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 366
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