Alice Rose George's Potato-Watercress Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds red Bliss potatoes
- 2bunches watercress
- 1cup plain yogurt
- ½cup extra-virgin olive oil
- 2 to 3tablespoons grated fresh horseradish
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
309 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
- Step 2
Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
- Step 3
In a small bowl, whisk together the yogurt and olive oil until mixture is smooth. Blend in horseradish and season to taste with salt and pepper.
- Step 4
Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.
Private Notes
Comments
results: very good. def salt the potato water, the cooked potatoes, the dressing will take a good amount of s&p too. next time i would use much less olive oil- it dulled the dressing too much for me. i had hoped making the dressing ahead of time would enhance the horseradish flavor but it didn't really and i ended up adding extra at the end.
good idea to do the dressing in a separate a bowl so you can add only what you want. i used 3/4 and saved the rest to reinvigorate the leftovers.
Use half the amount of olive oil (one fourth cup) and two and a half pounds of potatoes for this amount of dressing. Buy extra hot horseradish if you want some heat and don't be skimpy with the salt and pepper. Very good at room temperature.
first thing i do when i see a recipe without any reviews is to google it. i turned up one on food network's site by rachel ray called "mom's potato watercress salad" with favorable reviews. it's exactly half of this recipe, the only change being to use prepared horseradish, which is what i had on hand. (or wasabi powder, which i also have on hand.)
we had it with steak tips and a caesar salad. here's the instagram pic: https://www.instagram.com/p/BTdWWliAjds/
I roasted potatoes on 450 for 25 minutes and added celery. Parsley instead of watercress but I think watercress would be better. Used half the oil and half the yogurt. .
I used arugula. It was great. Very easy and satisfying dinner as a man accompaniment to salmon.
This was great! Loved the yogurt instead of mayo. My potatoes cooked too long so I made a rustic mash and it was delish. My grocery store had no watercress so I used parsley. I will make again!