Best 8 Moms Potato Watercress Salad Recipes

POTATO AND WATERCRESS SALAD

Steps:

• Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
• Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
• Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
• Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
• At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.

MOM'S CREAMY POTATO SALAD

Steps:

• 1. In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes until fork tender; drain well and cool long enough to handle. Peel (with a paring knife) and cube potatoes. Transfer to a large bowl; add onions and eggs. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, yellow mustard, salt and curry powder. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly (preferably overnight). Makes 8 servings.
• 2. Serve with additional hard-cooked eggs, sliced, as decoration and sprinkle lightly with paprika (and parsley, if desired).
• 3. You can double the recipe (use 5 lbs potatoes) for larger groups.

WARM POTATO SALAD WITH WATERCRESS

Steps:

• Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
• While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
• Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

MOM'S BABY POTATO SALAD

Steps:

• Combine first 9 ingredients in large bowl. Add potatoes. Chill.

ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD

Steps:

• Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
• Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
• In a small bowl, whisk together the yogurt and olive oil until mixture is smooth. Blend in horseradish and season to taste with salt and pepper.
• Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.

WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING

Steps:

• Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
• To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
• When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

POTATO AND WATERCRESS SALAD

Steps:

• In a large pot, cover potatoes with cold water and bring to a boil; reduce heat to a simmer, add 1 tablespoon salt, and let simmer until tender, 15 to 18 minutes.
• Meanwhile, in another saucepan, cover eggs with cold water and bring to a boil; remove from heat, cover, and let stand 12 minutes; cut potatoes into bite sized pieces (either slice or dice).
• Drain saucepan, and run eggs under cold water to cool; peel and roughly chop.
• In a large bowl, whisk together mayonnaise, yogurt, lemon juice, mustard, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper; fold in potatoes, eggs, watercress, and chives.