Baby Potato and Watercress Salad

Photo: Petrina Tinslay

Recipe from

Nutritional Information

Calcium 116.42 mg
Calories 440.72
Caloriesfromfat 53 %
Carbohydrate 43.24 g
Cholesterol 150.31 mg
Fat 25.93 g
Fiber 4.18 g
Iron 2.86 mg
Protein 10.81 mg
Satfat 3.73 g
Sodium 359.89 mg

Ingredients

4 pounds new potatoes
1 tablespoon plus 1/2 teaspoon kosher salt
5 eggs
1 cup mayonnaise
1 tablespoon Dijon mustard
1 cup plain yogurt
2 shallots, roughly chopped
1 clove garlic, roughly chopped
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 cup watercress sprigs
1/4 cup finely chopped fresh chives

Preparation

Place the potatoes in a large pot. Add 1 tablespoon of the salt and enough water to cover by 2 inches. Bring to a boil. Simmer until fork-tender, about 20 minutes; drain. Place the eggs in a saucepan and add enough water to cover. Bring to a boil and cook for 8 minutes. Drain and transfer to a bowl of ice water. Peel and chop the eggs. In a food processor or blender, process the mayonnaise, mustard, yogurt, shallots, garlic, lemon juice, pepper, and the remaining salt until smooth. Halve the potatoes and place in a serving bowl. Add the dressing and combine. Add the eggs, watercress, and chives and toss. Cover and refrigerate for at least 3 hours before serving.

Note:

Emma Knowles,

August 2005