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.
Hubby says this is best potato salad he’s had, and he is not a big fan. I used baby reds and steamed them, about 5 minutes longer than I will in future. Sprinkled diced hot spuds with malt vinegar because it tastes good, also added lots more prepped horseradish as well as some wasabi. We love spice. Added sliced scallion greens, too. Extra dressing in fridge for whatever—yum! A keeper recipe.
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!
Really nice. Didn’t have fresh horseradish so used jarred and would double next time for more heat.
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