American Cress Potato Salad with Spring Onions, Gherkins and Sumac

This year, our allotment gave us a brand-new crop to play with — American cress. It’s the lesser-known sibling of watercress, with a peppery bite that reminds me of rocket. Unlike watercress, it’s much easier to grow and thrives without constant attention.

The Joy of Growing American Cress

We planted a patch back in spring, and it’s been quietly flourishing ever since. When I went to harvest for this potato salad, the leaves were at their best — tender, green, and full of fresh, spicy flavour. There’s something incredibly satisfying about growing your own ingredients. It connects you to the food you prepare and enhances the overall cooking experience.

Spring Onions: A Fresh Twist

The other star of this salad is our homegrown spring onions. These aren’t like the ones from the supermarket, where you need to trim off muddy green parts and scrub them clean. Our allotment-grown spring onions shoot up tall with long, clean green tops that are entirely usable and wonderfully aromatic. I always use them from tip to root — the greens add such a vibrant freshness.

Crunchy Gherkins for Extra Flavor

For extra crunch and tang, I added diced gherkins alongside the potatoes. Combined with the peppery greens and a bright lemon dressing, plus a sprinkle of sumac, this salad is fresh, vibrant, and full of texture. The gherkins provide a delightful contrast to the creaminess of the potatoes, making each bite a burst of flavor.

Recipe: American Cress Potato Salad with Spring Onions, Gherkins, and Sumac

Serves: 4 as a side

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 500g baby potatoes

• 2 gherkins, diced

• Juice of 1 lemon (about 4 tbsp)

• 2 tbsp olive oil

• ½ tsp mustard (more if you like it stronger)

• Pinch of salt

• Freshly ground black pepper

• 2 spring onions, finely chopped (use 4–5 if supermarket-sized)

• A generous handful of American cress leaves (or watercress/rocket as a substitute)

• 1 tsp sumac

  
  

Instructions

1. Cook the potatoes – Place the baby potatoes in a large pot of salted boiling water. Simmer for about 20 minutes, or until tender when pierced with a knife. Drain and allow to cool slightly. Halve any larger potatoes, leaving smaller ones whole.

   
   

2. Make the dressing – In a large salad bowl, whisk together the lemon juice, olive oil, mustard, and salt using a fork until emulsified.

   
   

3. Assemble the salad – Add the warm potatoes and diced gherkins to the dressing, tossing gently so they soak up the flavour.

   
   

4. Add the greens – Stir in the chopped spring onions (both white and green parts) and the American cress leaves.

   
   

5. Season and finish – Sprinkle over the black pepper and sumac, add salt then toss everything together until well coated.

   
   

6. Serve – Enjoy warm or at room temperature.

   
   

Exploring New Flavors

This salad is not just a side dish; it’s an invitation to explore new flavors. The combination of peppery American cress, aromatic spring onions, and tangy gherkins creates a delightful medley that dances on your palate. I encourage you to try this recipe and experience the joy of fresh ingredients.

Conclusion

Cooking with homegrown produce is a rewarding experience. It allows you to connect with your food in a meaningful way. So, grab your ingredients and give this American Cress Potato Salad a try. You might just find a new favorite dish that brings a burst of freshness to your table.

Remember, cooking is all about experimenting and having fun. Enjoy the process, and don’t be afraid to make it your own!