Rating: 3.5 stars
63 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 18
  • 2 star values: 14
  • 1 star values: 3
  • 63 Ratings
Emma Knowles

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Credit: Petrina Tinslay

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • In a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, shallots, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

  • Add the potatoes, eggs, watercress, and chives and toss to coat.

Nutrition Facts

441 calories; fat 26g; saturated fat 4g; calories from fat 53%; cholesterol 150mg; sodium 360mg; protein 11mg; carbohydrates 43g; fiber 4g; calcium 116mg; iron 3mg.
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