Ingredients

750g new potato
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp Dijon mustard
1 tbsp white wine vinegar
½ tsp caster sugar
100g sliced radish
1 tbsp poppy seed
20g pack mustard cress
to serve

Method
step 1
Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.

step 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.