Watercress & Wasabi Mayonnaise Potato Salad

Serves 4-6 | Prep time: 15 mins

Ingredients:

500g mini potatoes, quartered

100g radishes, finely sliced

60g Watercress, chopped

20g Wasabi mayonnaise (vegan option available)

1tbsp dried dill

5g fresh parsley, chopped

2tsp white wine vinegar

Method:

In a pan over a medium heat, boil the potatoes for about 8 minutes until they are fork-tender but not falling apart. Once cooked, drain and allow to dry and cool.
In a large bowl, combine all ingredients until everything is coated in the mayonnaise and serve!