Marinated potatoes with cress and salad cheese

New potatoes in herb marinade with cubes of salad cheese, lemon and lots of fresh cress. Serve as an easy salad for lunch or as a barbecue side dish, for example.

 

 

Method

Scrub the potatoes clean and cook in salted water for approx. 12 minutes.

Drain and allow to cool slightly.

Mix the warm potatoes with the herb-marinated salad cheese and the marinade that the cheese comes in.

Add the lemon juice and season with salt and pepper.

Stir in the cress just before serving.

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