Directions:
- Place the potatoes in a large pot. Add 1 tablespoon of the salt and enough water to cover by 2 inches. Bring to a boil. Simmer until fork-tender, about 20 minutes; drain. Place the eggs in a saucepan and add enough water to cover. Bring to a boil and cook for 8 minutes. Drain and transfer to a bowl of ice water. Peel and chop the eggs. In a food processor or blender, process the mayonnaise, mustard, yogurt, shallots, garlic, lemon juice, pepper, and the remaining salt until smooth. Halve the potatoes and place in a serving bowl. Add the dressing and combine. Add the eggs, watercress, and chives and toss. Cover and refrigerate for at least 3 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3708.51 Kcal (15527 kJ) | ||
| Calories from fat | 1756.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 195.12g | 300% | |
|---|---|---|---|
| Cholesterol | 942.65mg | 314% | |
| Sodium | 4091.79mg | 170% | |
| Potassium | 7794.82mg | 166% | |
| Total Carbs | 421.91g | 141% | |
| Sugars | 108.15g | 433% | |
| Dietary Fiber | 62.37g | 249% | |
| Protein | 82.91g | 166% | |
| Vitamin C | 91mg | 152% | |
| Vitamin A | 18.1mg | 605% | |
| Iron | 25.4mg | 141% | |
| Calcium | 1133.2mg | 113% | |
| Amount Per 100 g | |||
| Calories | 131.67 Kcal (551 kJ) | ||
| Calories from fat | 62.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 300% | |
|---|---|---|---|
| Cholesterol | 33.47mg | 314% | |
| Sodium | 145.28mg | 170% | |
| Potassium | 276.75mg | 166% | |
| Total Carbs | 14.98g | 141% | |
| Sugars | 3.84g | 433% | |
| Dietary Fiber | 2.21g | 249% | |
| Protein | 2.94g | 166% | |
| Vitamin C | 3.2mg | 152% | |
| Vitamin A | 0.6mg | 605% | |
| Iron | 0.9mg | 141% | |
| Calcium | 40.2mg | 113% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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