METHODCook the potatoes in lightly salted boiling water until they’re tender. Drain and leave to cool.
Toss the potatoes, tomatoes, feta and watercress in a bowl and season to taste.
Then whisk the yoghurt, vinegar and sugar together.
Arrange the potatoes in a serving bowl and spoon the yoghurt over the salad just before serving.
Great for Jersey season but works well with any new potato.
Serves: 4
Preparation: 5 mins
Cooking: 20 mins
1kg Albert Bartlett Jersey Royal Potatoes
1 bunch of trimmed watercress
250g cherry potatoes (halved)
250g feta cheese (diced)
100ml low fat yoghurt
1 tbsp white wine vinegar
1 tbsp sugar
Salt and freshly ground pepper