Summer potato salad

Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress
Ingredients
750g new potatoes
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp Dijon mustard
1 tbsp white wine vinegar
 ½ tsp caster sugar
 100g sliced radishes
 1 tbsp poppy seed
 20g pack mustard cress, to serve
Method
Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
    Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.
Source: Good Food