Creamy Potato Salad
|Boiled potatoes||8 Ounce, diced (250 Grams)|
|Watercress sprigs||2 , chopped (Fresh)|
|Cooked ham||1 Ounce, chopped (25 Grams)|
|Double cream||4 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Watercress sprigs||2 (For Garnish)|
Place the potatoes (preferably while still warm) in a bowl and add the chopped watercress and ham.
Lightly whip the cream with the mustard, sugar and salt and pepper to taste.
Add to the potatoes and mix well.
Pile into a serving dish.
Leave in a cool place for at least 30 minutes before serving to allow the potatoes to absorb the dressing.
Garnish with watercress