Photo: Anna Pelzer
Watercress & potato salad with anchovy dressing
8 ingredients
10 min + 20 min
SERVES 6 as a side dish or 4 as a starter
openrecipes
This peppery collection of summer garden ingredients is all you’ll need to serve alongside chargrilled meat or fish
Estimated Nutrition (whole recipe, rough)
539
Calories
35g
Protein
24g
Fat
46g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g Jersey Royal potatoes scrubbed, then halved or quartered
- 140g fine green beans , trimmed
- 85g garden radishes , trimmed and sliced
- large bunch (about 150g) watercress
- 1 plump garlic clove
- 2 anchovy fillets
- 75ml extra-virgin olive oil
- 1 tbsp red wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes