Crispy potato salad with herbaceous Watercress cream

Are you Team potato salad with mayo or vinegar/oil? We have a completely different idea! How about crispy potatoes combined with Watercress for an extra spicy touch?

 Min. |   


For the cream:

  • 200 g cream cheese
  • 1 Seedbar Watercress
  • 1 lemon
  • 1 tsp dijon mustard

For the potato salad:

  • 500 g baby potatoes
  • 25 g chopped almonds
  • 8 radishes
  • 25 g chives
  • 10 g oregano
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • Salt & pepper


semaines séparant le semis et la récolte

CHF 9.95

le paquet de 3 Seedbars

Step 1

Preheat oven to 200°C (top and bottom heat). Wash baby potatoes and cut in half lengthwise. Wash oregano, dry and pluck leaves.

Step 2

Place baby potatoes on a baking tray covered with baking paper, drizzle with oil and season with salt, pepper, garlic powder as well as oregano. Mix everything and roast for about 25 minutes.

Step 3

In the meantime, cut lemon in half and squeeze juice. Harvest Watercress and chop coarsely. Set aside some cress for garnish. Wash and finely chop the chives.

Step 4

Put cream cheese, lemon juice, Watercress and Dijon mustard in a blender and mix until creamy. Add salt and chives, mix and set aside.

Step 5

Wash radishes and cut into thin slices. Roast almonds in a pan until golden brown.

Step 6

Spread cream cheese on a plate and serve with potatoes, Watercress and radishes. If desired, drizzle with a little olive oil, garnish with toasted almond flakes and enjoy.

Recipe provided by the cooking app KptnCook.

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