Mom's Potato Watercress Salad

Name: Mom's Potato Watercress Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/2 pounds small, white skinned waxy potatoes, like Yukon Golds; A drizzle extra-virgin olive oil; 1/2 cup plain yogurt; 1/4 cup extra-virgin olive oil; 2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder; 1 bunch watercress, washed; Coarse salt

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Level: Easy
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

Ingredients

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1 1/2 pounds small, white skinned waxy potatoes, like Yukon Golds

A drizzle extra-virgin olive oil

Dressing:

1/2 cup plain yogurt

1/4 cup extra-virgin olive oil

2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder

1 bunch watercress, washed

Coarse salt

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.