Tender potatoes soak up the lemon-mustard dressing; soft-boiled egg, peppery watercress and toasted sunflower seeds make this a complete meal.
This warm salad is all about the moment when the potatoes are still warm and the dressing clings to them. Waxy potatoes stay firm enough to slice, but still pick up some dressing on the outside. Mustard emulsifies the olive oil and lemon juice; capers add little salty, tangy accents. Taste the dressing before adding it to the potatoes: capers vary in saltiness, so you may not need any extra salt.
New potatoes are a lovely choice, especially in late spring and summer, but waxy potatoes are available all year round. Choose potatoes that are roughly the same size so they cook at the same time. You can leave the skins on if they’re thin and clean; for potatoes with thicker skins, peeling is more pleasant. Don’t slice the cooked potatoes too thinly: thicker slices are easier to toss without falling apart.
The eggs provide a creamy, rich contrast to the fresh watercress and lemon. Seven minutes of cooking will generally give you a soft centre, but treat the cooking time as a guide: large, cold eggs may need a little longer. Prefer a fully set yolk? Cook them for about nine minutes instead. Rinse the eggs under cold water after cooking so they’re easier to peel and don’t continue cooking.
Watercress has a mild pepperiness that goes well with the mustard and capers. Toss the leaves into the salad at the very end, or they’ll quickly lose their fresh texture. Flat-leaf parsley and chives add herbal, green notes without overpowering the other flavours. No watercress on hand? Use rocket for a similar peppery bite, or baby spinach for a milder salad.
Sunflower seeds aren’t just a garnish here: a quick toast makes them nutty and adds a crunchy element to every bite. Pumpkin seeds can be used in the same way. Serve the salad as soon as the potatoes have absorbed the dressing, as a light lunch or dinner. Cover and refrigerate leftovers, and eat them within two days; if making the salad ahead, keep the watercress and seeds separate if possible so the leaves stay fresh and the seeds remain crunchy.
Wash the potatoes and put them in a pan. Cover them with cold water, add a pinch of salt and bring to the boil. Cook for 15–20 minutes, until a knife slides in without much resistance.
Meanwhile, cook the eggs in a separate pan for 7 minutes for a soft centre. Rinse them under cold water and peel once they’ve cooled enough to handle.
Toast the sunflower seeds in a dry frying pan over medium heat for 3–4 minutes, until golden brown. Shake the pan regularly, then leave the seeds to cool on a plate.
In a large bowl, whisk together the olive oil, lemon juice and Dijon mustard. Stir in the capers and salt, then add black pepper.
Drain the potatoes and leave them to steam-dry briefly. While they’re still warm, cut them into slices about 1 cm thick and gently toss them with the dressing. Leave to stand for 5 minutes so the flavours can soak in.
Gently toss the watercress, parsley and chives with the potatoes. Taste and add salt or pepper if needed. Halve the eggs and place them on the salad; scatter the sunflower seeds over just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.