Potato Salad Recipe

SERVES: 4

Ingredients

• 500g baby new potatoes
• ¼ cup cream
• 3 tblspn dry white wine
• 2 tspn mustard
• 1 tspn brown sugar
• 1 tblspn chives, chopped
• 100g pecan nuts
• ¾ cup drained and sliced, canned apricot halves
• 2 cups watercress sprigs

Recipe

1. Cook potatoes until tender, cut into bite-size pieces.
2. Combine cream, wine, mustard, sugar and chives in a blender or food processor for 30 seconds.
3. Place dressing in a large bowl, add potatoes, pecan nuts and apricots, toss well.
4. Arrange on salad plate with the watercress and serve.