Best 12 Warm Potato Salad With Watercress Recipes

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**Warm Potato Salad with Watercress: A Delightful Blend of Flavors and Textures**

Indulge in a culinary symphony with our warm potato salad, a delectable dish that tantalizes your taste buds with its medley of flavors and textures. This salad is a delightful fusion of tender potatoes, peppery watercress, crispy bacon, tangy red onion, and a creamy dressing that ties all the elements together. As a versatile dish, it can be served as a satisfying main course or a hearty side, perfectly complementing grilled meats, fish, or roasted vegetables. With its vibrant colors and irresistible aroma, this warm potato salad is sure to be a hit at your next gathering, leaving your guests craving for more.

**Additional Recipes to Explore:**

* **Creamy Potato Salad:** Experience the classic charm of a creamy potato salad, featuring perfectly cooked potatoes coated in a velvety dressing made with mayonnaise, mustard, and a hint of sweetness.

* **German Potato Salad:** Embark on a culinary journey to Germany with this traditional potato salad, where tangy vinegar and bacon add a delightful twist to tender potatoes.

* **Loaded Baked Potato Salad:** Indulge in a loaded baked potato experience in salad form, brimming with cheese, bacon, sour cream, and chives, offering a burst of flavors in every bite.

* **Roasted Potato Salad:** Discover the rustic elegance of roasted potato salad, where golden-brown potatoes are tossed in a flavorful vinaigrette dressing, creating a symphony of crispy and tender textures.

Let's cook with our recipes!

MOM'S POTATO WATERCRESS SALAD



Mom's Potato Watercress Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small, white skinned waxy potatoes, like Yukon Golds
A drizzle extra-virgin olive oil
1/2 cup plain yogurt
1/4 cup extra-virgin olive oil
2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder
1 bunch watercress, washed
Coarse salt

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.

WARM POTATO AND WATERCRESS SALAD



Warm Potato and Watercress Salad image

Warm potatoes and cool greens are a perfect combination for a late-summer meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

12 small red potatoes (about 1 pound 6 ounces), scrubbed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 bunch watercress (about 6 ounces), tough stems removed
Zest of half a lemon

Steps:

  • Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rollpotatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
  • Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
  • Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.

ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD



Alice Rose George's Potato-Watercress Salad image

Provided by Moira Hodgson

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds red Bliss potatoes
2 bunches watercress
1 cup plain yogurt
1/2 cup extra-virgin olive oil
2 to 3 tablespoons grated fresh horseradish
Coarse salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 4 grams

GRILLED FINGERLING POTATO SALAD WITH LOBSTER AND WATERCRESS



Grilled Fingerling Potato Salad with Lobster and Watercress image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons Dijon mustard
1 heaping tablespoon whole-grain mustard
1 tablespoon honey
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh cilantro leaves
15 fingerling potatoes, parboiled in salted water and drained
Canola oil
2 (8-ounce) lobster tails, parboiled, grilled and flesh coarsely chopped
1 bunch watercress, coarsely chopped

Steps:

  • Whisk together the mustards, honey, vinegar and salt and pepper in a large bowl. Slowly whisk in the olive oil until emulsified and stir in the cilantro. Let sit at room temperature until ready to use.
  • Heat grill to medium.
  • Brush potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and just cooked through, about 2 minutes per side. Add the warm potatoes to the dressing, and toss to coat. Add the lobster and the watercress, season with salt and pepper and toss to combine. Transfer to a platter and serve.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 16

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onion, coarsely sliced
1/2 cup crumbled Cabrales blue cheese
Grilled Quail, recipe follows
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Steps:

  • Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
  • Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

HONEY DIJON POTATO SALAD



Honey Dijon Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 to 2 1/2-pounds small red skin potatoes, quartered
Salt and freshly ground black pepper
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 tablespoons capers, drained and chopped
1/2 medium red onion, chopped
3 to 4 ribs celery from the heart of the stalk, chopped
1 cup watercress tops or flat leaf parsley leaves coarsely chopped

Steps:

  • Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
  • Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.

POTATO AND WATERCRESS SALAD



Potato and Watercress Salad image

Provided by Jacques Pepin

Categories     weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds small red potatoes
2 bunches watercress
1 tablespoon Dijon-style mustard
1/3 cup peanut oil
1 tablespoon soy sauce
2 tablespoons red-wine vinegar
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

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.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams

WARM NEW POTATO & SMOKED MACKEREL SALAD



Warm new potato & smoked mackerel salad image

Make an easy, nutritious potato and smoked mackerel salad in 25 minutes

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Snack, Starter

Time 30m

Number Of Ingredients 6

350g new potato
100g crème fraîche
1 tsp horseradish cream
juice of 1 lemon
2 smoked mackerel fillets (about 200g/8oz total weight), skinned and flaked
85g bag watercress

Steps:

  • Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
  • While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
  • Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).

Nutrition Facts : Calories 646 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.19 milligram of sodium

WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING



Watercress & potato salad with anchovy dressing image

This peppery collection of summer garden ingredients is all you'll need to serve alongside chargrilled meat or fish

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Starter

Time 30m

Yield Serves 6 as a side dish or 4 as a starter

Number Of Ingredients 8

250g Jersey Royal potato scrubbed, then halved or quartered
140g fine green beans , trimmed
85g garden radishes , trimmed and sliced
large bunch (about 150g) watercress
1 plump garlic clove
2 anchovy fillets
75ml extra-virgin olive oil
1 tbsp red wine vinegar

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.

Nutrition Facts : Calories 148 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     Salad     Potato     Side     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Steps:

  • Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
  • Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
  • Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

WARM POTATO SALAD



Warm Potato Salad image

This simple potato salad recipe comes from chef Emeril Lagasse. It pairs nicely with E.J.'s Simple Oven-Barbecue Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

6 baking potatoes, such as russet, peeled and cut into bite-size pieces
Coarse salt and freshly ground black pepper
1 cup heavy cream
2 tablespoons Dijon mustard
1/4 cup red-wine vinegar
1 small onion, finely chopped
1/2 cup finely chopped celery
4 hard boiled eggs, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
Freshly ground white pepper

Steps:

  • Place potatoes in a large saucepan and cover with water; season with salt. Place saucepan over medium-high heat and bring to a boil; cook until potatoes are easily pierced with a fork.
  • Meanwhile, place heavy cream in a small saucepan. Cook over medium heat until reduced to 1/2 cup. Remove from heat and let cool.
  • Drain potatoes and transfer to a large bowl. Add mustard and vinegar; season with salt and black pepper. Add onion, celery, eggs, reduced heavy cream, and parsley; mix until well combined. Season with salt and white pepper before serving.

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Red Bliss or Yukon Gold, hold their shape better than starchy potatoes, such as Russet, when cooked. This makes them ideal for potato salads.
  • Cook the potatoes properly: For the best results, boil the potatoes in salted water until they are tender but still firm. Avoid overcooking, as this will make them mushy.
  • Use a good quality dressing: The dressing is what makes a potato salad special. Use a flavorful dressing that complements the potatoes, such as a vinaigrette, mayonnaise-based dressing, or mustard-based dressing.
  • Add some crunch: Adding some crunchy elements to your potato salad will give it a nice textural contrast. Good options include celery, carrots, radishes, or nuts.
  • Garnish with fresh herbs: Fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to your potato salad.

Conclusion:

Warm potato salad with watercress is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is perfect for picnics, potlucks, or summer gatherings. With a few simple tips, you can make a potato salad that is sure to impress your friends and family.

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