Potato salad with tomatoes

Potato salad, recipe for young potatoes with cherry tomatoes, pumpkin seeds and watercress. This salad can be served with baked vegetables, or it can be served as an independent dish.

Ingredients

• Young potatoes in peel - 450 g
• Water - 3 tbsp. l.
• Watercress - 1 bunch
• Cherry tomatoes (cut into halves) - 200 g
• Pumpkin seeds - 30 g (2 tablespoons)
• Sour cream - 45 g (3 tbsp. L.)
• Apple cider vinegar - 15 g (1 tablespoon)
• Brown sugar - 1 tsp
• Salt and black pepper to taste
• Paprika - 1/8 tsp

Directions

1. Put the potatoes in a microwave oven dish and add water to the dish. Cover and microwave, cook until tender, about 7-10 minutes. Drain the water and leave the potatoes to cool at room temperature. If the potatoes are large, then you need to cut each tuber in half.
2. Place the potatoes in a large bowl. Add watercress, tomatoes and pumpkin seeds to the potatoes, mix well.
3. Salad dressing. Put sour cream, vinegar, sugar, salt, black pepper and paprika in a small deep bowl. Stir well with a whisk or fork.
4. Pour the dressing over the potato salad before serving and mix well.
5. Serve potato salad immediately or chilled.