1 lb (450 g) new potatoes, scraped
2/3 cup (150 ml) 1/4 pt French dressing
1 tablespoon finely chopped onion
250 g (9 oz) canned artichoke hearts, drained and chopped
12 black olives, stoned (seeded)
salt pepper
Watercress (salad cress) to garnish
2/3 cup (150 ml) 1/4 pt French dressing
1 tablespoon finely chopped onion
250 g (9 oz) canned artichoke hearts, drained and chopped
12 black olives, stoned (seeded)
salt pepper
Watercress (salad cress) to garnish
method
1. Cook the potatoes in boiling water until they are just tender.
2. Drain well and cool slightly, then mix with the French dressing. Leave to cool completely.
3. Add the onion, artichoke hearts, olives, salt and pepper to the potatoes and fold together.
4. Turn into a bowl and garnish with a border of watercress.
2. Drain well and cool slightly, then mix with the French dressing. Leave to cool completely.
3. Add the onion, artichoke hearts, olives, salt and pepper to the potatoes and fold together.
4. Turn into a bowl and garnish with a border of watercress.
serving amount
serves 5 - 6
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