Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds small, white skinned waxy potatoes , like Yukon Golds A drizzle extra-virgin olive oil

  2. 1/2 cup plain yogurt

  3. 1/4 cup extra-virgin olive oil

  4. 2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder

  5. 1 bunch watercress, washed Coarse salt

Instructions Jump to Ingredients ↑

  1. 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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