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Baby Potato and Watercress Salad

Photo: Petrina Tinslay
Yield Makes 8 servings


  • 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

Nutrition 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

How to Make It

  1. 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.