POTATO AND CRESS SALAD
Photography by Angie Norwood Browne
12 scrubbed small red potatoes
2 Tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon white wine vinegar
6 oz cress leaves (tough stems removed)
1 tablespoon dijon mustard
salt and pepper to taste
boil potatoes in salted water until done. cool, dry, slice in half.
mix together oil, lemon juice, vinegar, and mustard.
toss potatoes and cress together with oil mixture. Season with salt and pepper.
Food Styling by Emily Browne