Baby Potato and Watercress Salad

Baby Potato and Watercress Salad
Petrina Tinslay
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preparation
15
minutes
cooking
35
minutes
Serves 8

Ingredients

4
pounds
new potatoes
kosher salt and black pepper
5
large eggs
1
cup
mayonnaise
1
cup
plain yogurt
2
tablespoons
fresh lemon juice
1
tablespoon
Dijon mustard
2
shallots, finely chopped
1
clove garlic, finely chopped
1
cup
watercress, torn into 2-inch pieces
1/4
cup
chopped fresh chives

Directions

  1. Place the potatoes in a large pot with enough cold water to cover and bring to a boil. Add 1 tablespoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain, run under cold water to cool, and cut in half. 
  2. Meanwhile, place the eggs in a large saucepan with enough cold water to cover. Bring to a boil. Remove from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel and roughly chop.
  3. In a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, shallots, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
  4. Add the potatoes, eggs, watercress, and chives and toss to coat. 

 

Emma Knowles
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Fat 26 g
  • Sat Fat 4 g
  • Cholesterol 150 mg
  • Sodium 360 mg
  • Protein 11 mg
  • Carbohydrate 43 g
  • Fiber 4 g
  • Calcium 116 mg
  • Iron 3 mg
What does this mean? See Nutrition 101.

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