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Seattle Culinary Academy Potato Salad




Source of Recipe


Potatoes.com

Lemon Vinaigrette:

1/4 cup fresh lemon juice
1 teaspoon garlic, minced
1 teaspoon Dijon-style mustard
1 teaspoon sugar
2/3 cup canola oil
1/2 teaspoon kosher or sea salt
1/4 teaspoon ground white pepper

Combine lemon juice, garlic, mustard and sugar in blender or small
food processor. With processor or blender on, slowly drizzle oil into
lemon juice mixture. Season with salt and white pepper.

Potato Salad:

2 pounds small Washington red potatoes, halved
2 cups watercress, woody stems removed
10 medium radishes, sliced 1/4-inch thick
1/4 cup chives cut 1-inch long diagonally
salt and cracked black pepper

Place potatoes in saucepan, cover with water and add 1 teaspoon salt.
Bring to a boil, reduce heat and simmer about 10 minutes or until
potatoes are cooked but firm. Drain potatoes and transfer to bowl.
While potatoes are still hot drizzle with half the Lemon Vinaigrette.
Cool slightly.

Toss warm potatoes with watercress, radishes, chives and remaining
Lemon Vinaigrette. Season with salt and cracked black pepper. Serve
warm.

Makes 12 servings