Roast Potato Salad with Tasmanian Gourmet Sauce's Cumberland Dressing

• 1kg small potatoes, halved
• 2 medium red onions, halved and cut into thin wedges
• 2 tbs olive oil
• 1 bunch asparagus, ends trimmed
• 1 red capsicum, de-seeded and thinly sliced
• 1 bunch watercress, stems trimmed

• 115g whole egg mayonnaise
• 90g Tasmanian Gourmet Sauce's Cumberland Sauce
• 1 tbs red wine vinegar
• Salt & black pepper to taste

• Pre-heat oven to 220c
• Place potatoes, onions and oil in a large roasting pan and toss to coat
• Cook in pre-heated oven, tossing twice, for 45 minutes or until tender and golden
• Meanwhile, bring a medium saucepan of water to the boil over high heat
• Add asparagus and cook for 1-2 minutes until tender. Drain under cold water
• To make the Cumberland dressing, whisk the mayonnaise, Tasmanian Gourmet Sauce's Cumberland Sauce, vinegar, salt and pepper together
• Place the hot potatoes and onions in a bowl. Add the asparagus and capsicum and toss to combine
• Divide the cress among the serving bowls and top with the potato mix
• Spoon the dressing over the salad and toss gently

Serves 4