Mom's Potato Watercress Salad
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Total Reviews: 5
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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.
By milaflor_892376
Bremerton, WA
on August 24, 2004
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If you're looking for a new twist in potato salads, this is it! Just the right amount of kick (from the wasabi powder and so delicious!
By jenallen_356204
bryan, TX
on June 16, 2004
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This recipe was great! It has a wonderful flavor that was very hot (horseradish at first but became so tasty that I had to have seconds. In fact, I would have had thirds, but I was stuffed!