Recipe courtesy of Elsa Scuderi and Rachael Ray
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Mom's Potato Watercress Salad
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:

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.

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