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Baby Potato and Watercress Salad

Baby Potato and Watercress Salad
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Serves 8| Hands-On Time: | Total Time:



  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. 
By August, 2005

Nutritional Information

  • Per Serving
  • Calories 441Calories From Fat 53%
  • Fat 26g
  • Sat Fat 4g
  • Cholesterol 150mg
  • Sodium 360mg
  • Protein 11mg
  • Carbohydrate 43g
  • Fiber 4g
  • Calcium 116mg
  • Iron 3mg
What does this mean? See Nutrition 101 .

Quick Tip

Red potatoes
Choose firm potatoes that are free of sprouts. Avoid ones with a greenish tint; they can be bitter.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.