Instructions: Peel or scrape the potatoes cut them into evenlysized pieces and boil in salted water until just tender.

Drain and put them in a bowl pour over the lemon juice add the sea salt and allow them to cool.

Wash the watercress if necessary cut off the stalks and cut these into 5mm pieces.

Gently mix them with the potatoes the mayonnaise and the mustard.

Chop the watercress leaves very roughly and place over the top of the salad as a garnish. This salad can be made up to 24 hours in advance if kept covered in the fridge.

A nice contrast between creamy potatoes and peppery watercress makes this a delicious salad.

Serves 6

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