Potatoes Primavera

Yield: 8 servings (serving size: 1 3/4 cups potato mixture and 1/4 cup watercress)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 13%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.5g
  • Carbohydrate: 30g
  • Fiber: 5.9g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 268mg
  • Calcium: 81mg


  • 2 pounds small red potatoes, quartered
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 3 cups sugar snap peas, trimmed (about 8 ounces)
  • 3 cups (1 1/2-inch) diagonally sliced asparagus (about 1 pound)
  • 2 cups baby carrots, halved lengthwise (about 8 ounces)
  • 1 tablespoon olive oil
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon black pepper
  • 1 cup radishes, quartered lengthwise
  • 1/3 cup small mint leaves
  • 1/3 cup cilantro leaves
  • 1/3 cup flat-leaf parsley leaves
  • 2 cups trimmed watercress (about 1 bunch)


  1. Combine first 5 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes. Remove potatoes with a slotted spoon. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 8 minutes). Combine broth mixture, potatoes, and 1/4 teaspoon salt in a bowl; set aside.
  2. Steam the peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water, and drain. Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain. Steam the carrots, covered, 4 minutes or until crisp-tender. Rinse carrots with cold water; drain. Combine 1/4 teaspoon salt, peas, asparagus, carrots, oil, rind, and pepper in a large bowl. Combine potato mixture, vegetable mixture, radishes, mint, cilantro, and parsley, tossing well to coat. Arrange the watercress on each of 8 plates; divide the potato mixture evenly among plates.
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