- 100 g New potatoes, raw
- 1 medium Courgette, chopped
- 1/2 bunch(es) Watercress, chopped
- 1 can(s), medium Pink Salmon, canned
- 1 tablespoons Reduced Fat Mayonnaise
- 1 medium Lemon(s), sliced into quarters
Cook potatoes in boiling, lightly salted water until just tender - about 15 minutes.
When cooled, slice potatoes and toss together with Salmon in Lemon Mayonnaise, add chopped courgette, and serve with a generous amount of watercress.
Serve with lemon wedges.