New potato salad with garlic mayonnaise and cress

A tasty garlicky spin on a summer barbecue essential

New potato salad with garlic mayonnaise and cress

New potato salad with garlic mayonnaise and cress

Serves Serves 8
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 307 15%
  • Fat 24.6g 35%
  • Saturates 3.6g 18%
  • Sugars 1.7g 2%
  • Salt 0.23g 4%
  • Protein 2.4g 5%
  • Carbs 20.2g 8%
  • Fibre 1.3g -
Of an adult's reference intake
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  • 1 kg new potatoes , scrubbed
  • 1 free-range egg yolk
  • 1 teaspoon English mustard
  • 600 ml extra virgin olive oil
  • 1 clove garlic
  • 1 squeeze lemon juice
  • 2 punnets cress
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  1. Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.
  2. Make the mayonnaise by whisking together the egg yolk and English mustard in a bowl. Then add the olive oil very gradually, drop by drop – once you’ve blended in a quarter of the oil, add the rest a little more quickly, whisking all the time. Pound the garlic with a pinch of salt in a pestle and mortar and add to the mayonnaise. Season with sea salt, freshly ground black pepper and a squeeze of lemon juice.
  3. Slice the cooked potatoes in half and dress with 8 heaped tablespoons of the garlic mayonnaise (keep the leftovers in a jar in the fridge for up to 3 days.). Turn the cress punnets on their sides and slice the cress stalks near the base. If the cress is a bit dirty, give it a good wash before folding into the dressed potatoes. Then tuck in and enjoy!