Baby Potato and Watercress Salad

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 116.42mg
  • Calories: 440.72
  • Calories from fat: 53%
  • Carbohydrate: 43.24g
  • Cholesterol: 150.31mg
  • Fat: 25.93g
  • Fiber: 4.18g
  • Iron: 2.86mg
  • Protein: 10.81mg
  • Saturated fat: 3.73g
  • Sodium: 359.89mg


  • 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


  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.
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