Recipe courtesy of Elsa Scuderi
and
Rachael Ray
Mom's Potato Watercress Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 576
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
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.