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Mom's Potato Watercress Salad




Source of Recipe


Rachael Ray - 30 Minute Meals


List of Ingredients




1 1/2 pounds small potatoes, white skinned waxy potatoes, like Yukon Golds
A drizzle extra-virgin olive oil

DRESSING
1/2 cup plain yogurt
1/4 cup extra-virgin olive oil
2 tablespoons prepared horseradish, or 1/2 tsp wasabi powder

1 bunch watercress, washed
Coarse salt


Recipe



Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.

Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature. Yield: 4 servings


MY NOTE: This was very good, served warm. I used 1 1/2 tsp of fresh wasabi.

Serving Ideas: Elsa's Jumbo Shrimp with Sage and Pancetta