Mom's Potato Watercress Salad

Mom's Potato Watercress Salad
Mom's Potato Watercress Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds small white-skinned waxy potatoes (like Yukon Golds)

  • A drizzle extra-virgin olive oil

  • 1

    bunch watercress washed

  • Coarse salt to taste

  • DRESSING:

  • 1/2

    cup plain yogurt

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons prepared horseradish (or 1/2 tspn wasabi powder)

Directions

Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out. Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature. This recipe yields 4 servings.

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