Cress and Potato Salad


Prep time: 
10 minutes
Cooking time: 
30 minutes


This recipe from Tom O'Connell is a family favourite of the O'Connell's from Cullahill, Co. Laois


  • 1 kg floury organic potatoes (Carolus is a good variety)
  • 100g land cress or watercress, carefully washed with any tough stalks removed

For the dressing:

  • 2 tablespoons flat parsley, chopped
  • 2 tablespoons spring onions, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 pinch white pepper powder
  • 175 ml homemade mayonnaise
  • 75 ml organic plain low-fat yoghurt 
  • Juice of half a lemon, or to taste


  1. If possible, combine the mayonnaise, yoghurt, herbs and spring onions the evening before serving. Season and add a squeeze of fresh lemon juice to add a little bit of acidity for extra flavour – leave to ‘marry’ overnight in the fridge.
  2. The day you plan to serve the dish, peel the potatoes, chop to the desired size and steam in a proper steamer until cooked through – al dente potato salad is not a happy situation.
  3. Once the potatoes have cooled, combine with the dressing and check for seasoning
  4. Place the salad in a large bowl, top with cress, mix and serve.


Photo Credit: Jonny Hughes @jonny2love
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