Mom's Potato Watercress Salad
By á-170456
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Ingredients
- DRESSING:
- 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
- 1/2 cup plain yogurt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons prepared horseradish (or 1/2 tspn wasabi powder)
Details
Servings 4
Preparation
Step 1
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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