MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
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José Herrera
[email protected]Added some bacon bits and it was incredible. Thanks for the inspiration!
Mapula Moswedi-monyepao
[email protected]My new favorite way to enjoy potatoes and watercress. Thanks for the great recipe!
Khursheedbibi Bibi
[email protected]Perfect balance of flavors and textures. Definitely a keeper!
Calisto Mujera
[email protected]5/5 stars! This salad was a hit at my last dinner party. Everyone asked for the recipe.
Unique_kadir Diwana
[email protected]This is one of those rare recipes that everyone seems to enjoy. Highly recommend!
Yawar Mujtaba
[email protected]Absolutely delicious! Will definitely be making this again and again.
Farva Baloch
[email protected]I'm usually not a fan of potato salad, but this one is a game changer. Love the tangy dressing.
Monalisa Ndlovu
[email protected]Followed the recipe exactly and it turned out perfectly. Thanks for sharing!
Ann-Marie
[email protected]I made this for a picnic and it was a huge hit. Everyone raved about it.
Ivan Elias
[email protected]This salad has officially become my summer staple. So refreshing and flavorful!
Mulindwa Samuel
[email protected]I love how versatile this recipe is. I've made it with different types of potatoes and greens, and it's always delicious.
Salman Aminat
[email protected]Used Dijon mustard instead of yellow and it was amazing. Highly recommend!
Sab ka Boss
[email protected]My go-to for summer potlucks. Easy to make and always a crowd pleaser.
Umojamedia Africa
[email protected]The mustard in the dressing adds a delightful little kick! 5 stars!
Brianna webb
[email protected]I'm not a fan of watercress, so I used arugula instead. Turned out great!
Jamie Dower
[email protected]Perfect for a hot day! The dressing is tangy and creamy, and the potatoes and watercress are nice and crisp
zillur
[email protected]Added some chopped celery and red onion, and it was a hit at the summer BBQ.
Rebecca Koranteng
[email protected]Refreshing and light, I can definitely see why it's called Mom's Potato-Watercress Salad.
Sedat Peker
[email protected]This potato and watercress salad is heavenly. My family loved it, even my picky eater son.