Baby Potato and Watercress Salad

Photo by Petrina Tinslay
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 441 calories
    • Calories 53 calories from fat
    • Fat 26 g
    • Sat Fat 4 g
    • Cholesterol 150 mg
    • Sodium 360 mg
    • Protein 11 mg
    • Carbohydrate 43 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 116 mg


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


  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.