Baby Potato and Watercress Salad

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

Ingredients

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. 
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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