Lynne Mullins' Potato Salad with Smoked Salmon and Watercress

Ingredients:
8 kipfler potatoes, unpeeled, halved lengthways
2 lebanese cucumbers
2 cups watercress sprigs
8 to 12 slices smoked salmon

Dressing:
1 clove garlic
2 anchovy fillets
1 egg yolk
cracked black pepper
1 tsp Dijon mustard
1 tbsp lemon juice
Half cup vegetable oil

Method:
Cook potatoes in lightly salted boiling water until tender. Drain. Slice cucumbers lengthways into ribbons using a vegetable peeler.

For dressing combine garlic, anchovy fillets and egg yolk in a food processor and blitz until smooth. Add pepper, mustard, lemon juice and vegetable oil and process until combined.

To serve, divide potatoes between four plates and top with cucumber ribbons and watercress. Drizzle vegetables with dressing and top each with slices of smoked salmon.

Serves 4.