New potato, radish and watercress salad with feta

This substantial salad makes a lovely light lunch or supper

  • place PRE 15 minutes
  • place COOK 15 minutes
  • place SERVES 4
  • printicon

Potatoes definitely don’t have to be a no-no when choosing carbs. Cooked and cooled potatoes are high in resistant starch, which has been found to pass through the body in much the same way as fibre and so doesn’t cause a spike in blood sugar levels. And these potatoes come with their nutritious skins on too.

Extracted from The Right Carb: How to enjoy carbs with over 50 simple, nutritious recipes for good health, (Pavilion Books).

  • Cook the potatoes in plenty of boiling salted water for 12–15 minutes or until tender.
  • Drain and leave to cool to room temperature.
  • Just before serving, put the potatoes in a serving bowl with the radishes, cucumber, spring onions and watercress.
  • Mix together the olive oil and lemon juice and season with salt and pepper.
  • Pour the dressing into the bowl and mix gently until everything is combined. Scatter over the herbs and feta and serve.

500g new potatoes in their skins, scrubbed

100g radishes, thinly sliced into rounds

½ cucumber, quartered, deseeded and diced

5 spring onions, thinly sliced

100g watercress, torn into small sprigs

1 tbsp extra virgin olive oil or hemp oil

Juice of 1⁄2 lemon

1 large handful mint leaves

1 handful dill sprigs

100g feta cheese, crumbled

Sea salt and black pepper


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