easy to make but nothing special. i like the use of low fat sour cream instead of mayonaise.
Warm Potato-Watercress Salad
More From Sunset
Amount per serving
- Calories: 182
- Calories from fat: 21%
- Protein: 3.9g
- Fat: 4.2g
- Saturated fat: 2.5g
- Carbohydrate: 32g
- Fiber: 2.6g
- Sodium: 84mg
- Cholesterol: 8.4mg
- 4 or 5 Yukon gold or other thin-skinned potatoes (6 to 8 oz. each, about 2 lb. total)
- 1/4 pound watercress
- 1/2 cup finely chopped shallots
- 1/2 cup white wine vinegar
- 2 tablespoons coarse-ground mustard
- 1 teaspoon sugar
- 1/2 teaspoon dried tarragon
- About 1/2 cup sour cream or reduced-fat sour cream
- 1/4 cup fat-skimmed chicken broth (optional)
- 1. Scrub potatoes and put in a 3- to 4-quart pan. Add enough water to barely cover potatoes and bring to a boil over high heat. Cover, reduce heat, and simmer until potatoes are tender when pierced, about 40 minutes.
- 2. Meanwhile, rinse watercress, drain, and discard discolored or bruised leaves and stems. Pinch off 1 to 2 cups leaves, wrap in a towel, enclose in a plastic bag, and chill. Finely chop remaining watercress, including stems.
- 3. In a 1- to 2-quart pan, combine shallots, vinegar, mustard, sugar, and tarragon. Bring to a boil over high heat; reduce heat and simmer, stirring occasionally, about 1 minute. Remove from heat.
- 4. Drain cooked potatoes; when just cool enough to touch, in 10 to 15 minutes, pull off skins and discard. Cut potatoes into 1/2-inch chunks and put in a bowl. Stir in shallot mixture. Add 1/2 cup sour cream and chopped watercress; mix, and season to taste with salt. For a more moist salad, add additional sour cream or up to 1/4 cup broth and mix gently.
- 5. Scrape salad into a serving bowl and garnish with chilled watercress leaves.
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