Summer potato salad

• new potato↗750g g
• buttermilk↗75ml ml
• light mayonnaise↗2 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• caster sugar↗½ tsp tsp
• sliced radish100g g
• poppy seed↗1 tbsp tbsp
• pack mustard cress20g g

  to serve

Step-by-step instructions

1. 1

   Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.

2. 2

   Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.