Roasted Potato Salad with Watercress and Balsamic Vinaigrette

Photo by Jo Ellen T.
Adapted from williams-sonoma.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from williams-sonoma.com

Ingredients

  • 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

Directions

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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