Adding watercress to potato salad gives this old standby new life. We particularly like the contrast of the crisp, peppery green against the warm, vinegar- and mustard-spiced potatoes.
Recipe information
Total Time
40 min
Yield
Makes 6 servings
Ingredients
3 lb yellow-fleshed potatoes such as Yukon Gold
1/4 cup cider vinegar
1 tablespoon grainy mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1/2 cup thinly sliced shallots (2 medium)
1/2 cup olive oil
2 bunches watercress (4 cups loosely packed), coarse stems discarded
Preparation
Step 1
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.
Step 2
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.
Step 3
Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.
