Photo: Mom's Potato Watercress Salad Recipe
Ingredients
- 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.
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By aaronhoffman_45...
Chattanooga, TN
on May 25, 2009
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I've made this along with the pancetta wrapped shrimp several times and love this combo. I found that the potato salad could use a bit more flavor, so I used Greek full fat yogurt and boiled fingerling potatoes in vegetable stock. I then reduced the olive oil to just one tablespoon and added the boiled vegetable stock to the replace the 1/4 cup of olive oil.
Even with full fat greek yogurt, it's still probably lower fat and in my opinion tastes alot better without being too overwhelming.
By carolcook170_10...
Villa Rica, GA
on June 30, 2008
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When I first tried this recipe I wasn't familiar with a couple of the ingredients and was curious. Well, all I can say is YUM-O! This is our family favorite and church social favorite, as well. Thanks, Rachel and Mom!
By nhtm0218_9974458
houston, TX
on March 27, 2008
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The salad and the dressing by themselves are bland. The watercress is tangy. However, when they are combined the flavor is awesome. The yogurt takes away the tang of the green. Delicious.
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