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Roasted Potato Salad with Watercress and Balsamic Vinaigrette


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Rate this recipe 4.5/5 (4 Votes)


  • 2 lb. small fingerling, Yukon Gold or new
  • potatoes, cut into 1-inch pieces
  • 2 Tbs. olive oil
  • 1/2 tsp. chopped fresh thyme
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. balsamic vinegar
  • 2 Tbs. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 bunches watercress, large stems removed


Adapted from


Step 1

Preheat an oven to 400ºF.

In a bowl, combine the potatoes, olive oil, thyme, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 1 hour. Let cool for about 10 minutes.

Meanwhile, in a small bowl, whisk together the vinegar and mustard until blended. Add the extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth and emulsified. Season the vinaigrette with salt and pepper.

In a large bowl, combine the potatoes, watercress and vinaigrette, to taste, and toss to mix. Divide the salad among individual plates. Serve immediately.
Serves 4.

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