WARM POTATO SALAD WITH WATERCRESS
Categories Herb Mustard Onion Potato Side Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
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Orobosa Asabor
[email protected]Overall, this was a great recipe. The potatoes were crispy and the dressing was tangy and flavorful.
Thapa Aayusha
[email protected]The potatoes were a bit bland for my taste, but the dressing was excellent.
Ikpeseni Precious
[email protected]Easy to make and packed with flavor. I'll definitely be making this again!
Chris Kelvin Ani
[email protected]I thought the dressing was a bit too heavy, but the potatoes were delicious.
Francisco aleman
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Jamie Walker
[email protected]I'm not a big fan of watercress, but I thought it worked well in this salad. The dressing was light and flavorful.
Jhapa Nepal
[email protected]The potatoes were a bit undercooked for my taste, but the dressing was really good.
Younais Aboutoihi
[email protected]I'm always looking for new ways to cook potatoes and this recipe was a hit! The watercress added a nice peppery flavor.
Vuyani Makhafu
[email protected]This recipe was easy to follow and the dish turned out delicious. I love the tangy dressing.
Makkapakka2989
[email protected]Amazing! The combination of flavors was incredible and the potatoes were roasted perfectly.