Recipe courtesy of Elsa Scuderi and Rachael Ray

Mom's Potato Watercress Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  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.
  2. 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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