Bacon, Potato, and Watercress Salad

bacon-potato-watercress
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 197 calories
    • Fat 4 g
    • Sat Fat 2 g
    • Cholesterol 11 mg
    • Sodium 541 mg
    • Protein 8 g
    • Carbohydrate 32 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 69 mg

Steam the potatoes in a medium saucepan until tender, 12 to 14 minutes. Let cool for 5 minutes.Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Let cool on a paper towel-lined plate. Break into pieces.Whisk together the yogurt, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the potatoes, bacon, watercress, and chives; toss to combine. 

Ingredients

  1. Check 1 1/2 pounds new potatoes, halved
  2. Check 4 slices bacon
  3. Check 1/2 cup plain yogurt
  4. Check 1 tablespoon fresh lemon juice
  5. Check kosher salt and black pepper
  6. Check 1 bunch watercress, thick stems removed and leaves coarsely chopped
  7. Check 2 tablespoons chopped chives

Directions

  1. Steam the potatoes in a medium saucepan until tender, 12 to 14 minutes. Let cool for 5 minutes.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Let cool on a paper towel-lined plate. Break into pieces.
  3. Whisk together the yogurt, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the potatoes, bacon, watercress, and chives; toss to combine.