Rating: 2 stars
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Notes: If making salad up to 6 hours ahead, don't mix in the watercress; cover salad and chill. Add the chopped watercress and the leaves just before serving.

This Story Originally Appeared On sunset.com


Credit: James Carrier

Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • Scrape salad into a serving bowl and garnish with chilled watercress leaves.

Nutrition Facts

182 calories; calories from fat 21%; protein 3.9g; fat 4.2g; saturated fat 2.5g; carbohydrates 32g; fiber 2.6g; sodium 84mg; cholesterol 8.4mg.