Alice Rose George's Potato-Watercress Salad

By Moira Hodgson

Published April 20, 1996

Total Time
30 minutes
Rating
4(187)
Comments
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Featured in: FOOD;Salmon, Asparagus, Strawberries and Spring

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Ingredients

Yield:6 servings

  • 2 pounds red Bliss potatoes

  • 2 bunches watercress

  • 1 cup plain yogurt

  • ½ cup extra-virgin olive oil

  • 2 to 3 tablespoons grated fresh horseradish

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

30 grams carbs; 5 milligrams cholesterol; 309 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 4 grams fiber; 582 milligrams sodium; 5 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.

  2. Step 2

    Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.

  3. Step 3

    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.

  4. Step 4

    Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.

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Ratings

4 out of 5
187 user ratings
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Comments

stephanie

results: very good. def salt the potato water, the cooked potatoes, the dressing will take a good amount of s&p too. next time i would use much less olive oil- it dulled the dressing too much for me. i had hoped making the dressing ahead of time would enhance the horseradish flavor but it didn't really and i ended up adding extra at the end.

good idea to do the dressing in a separate a bowl so you can add only what you want. i used 3/4 and saved the rest to reinvigorate the leftovers.

Allison

Use half the amount of olive oil (one fourth cup) and two and a half pounds of potatoes for this amount of dressing. Buy extra hot horseradish if you want some heat and don't be skimpy with the salt and pepper. Very good at room temperature.

stephanie

first thing i do when i see a recipe without any reviews is to google it. i turned up one on food network's site by rachel ray called "mom's potato watercress salad" with favorable reviews. it's exactly half of this recipe, the only change being to use prepared horseradish, which is what i had on hand. (or wasabi powder, which i also have on hand.)

we had it with steak tips and a caesar salad. here's the instagram pic: https://www.instagram.com/p/BTdWWliAjds/

Betsy

I’ve never actually steamed potatoes. Just use a steamer basket? Or can you just boil them?

Dee

I roasted potatoes on 450 for 25 minutes and added celery. Parsley instead of watercress but I think watercress would be better. Used half the oil and half the yogurt. .

Marina

I used arugula. It was great. Very easy and satisfying dinner as a man accompaniment to salmon.

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