Cress and Potato Salad

|This recipe from Tom O'Connell is a family favourite of the O'Connell's from Cullahill Co. Laois|cress potatoes|1 kg floury organic potatoes (Carolus is a good variety)100g land cress or watercress carefully washed with any tough stalks removedFor the dressing:2 tablespoons flat parsley chopped2 tablespoons spring onions choppedSea salt and freshly ground black pepper to taste1 pinch white pepper powder175 ml homemade mayonnaise75 ml organic plain low-fat yoghurt Juice of half a lemon or to taste|If possible combine the mayonnaise yoghurt herbs and spring onions the evening before serving. Season and add a squeeze of fresh lemon juice to add a little bit of acidity for extra flavour leave to €˜marry overnight in the fridge.The day you plan to serve the dish peel the potatoes chop to the desired size and steam in a proper steamer until cooked through al dente potato salad is not a happy situation.Once the potatoes have cooled combine with the dressing and check for seasoningPlace the salad in a large bowl top with cress mix and serve.|10.00 minutes|4|Food & Wine