Marinated potatoes with watercress

Name: Marinated potatoes with watercress
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 600 g small new potatoes; 3 TABLESPOONS liquid honey; 3 TABLESPOONS grainy mustard; 3 TABLESPOONS Vinegar (e.g. sherry vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 3 TABLESPOONS Oil (e.g. cold-pressed rape seed oil); 7-10 Tbsp Pepper; 1 collar Watercress; 8 medium-sized cherry tomatoes (approx. 20 g each); 8 black olives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

600 g small new potatoes
3 TABLESPOONS liquid honey
3 TABLESPOONS grainy mustard
3 TABLESPOONS Vinegar (e.g. sherry vinegar)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
3 TABLESPOONS Oil (e.g. cold-pressed rape seed oil)
7-10 Tbsp Pepper
1 collar Watercress
8 medium-sized cherry tomatoes (approx. 20 g each)
8 black olives

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Stir honey, mustard and vinegar until smooth. Season with salt and pepper. Gradually add the oil. Drain potatoes, rinse, peel and halve. Pour the honey-mustard marinade over them and let them stand for about 15 minutes.
2
Season. Wash the watercress and pluck the roots. Drain the cress. Wash, clean and halve the tomatoes. Mix olives, tomatoes and watercress with the potatoes. Season and arrange again if necessary.