Baby Potato and Watercress Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 pounds new potatoes |
1 tablespoon plus 1/2 teaspoon kosher salt |
5 eggs |
1 cup mayonnaise |
1 tablespoon dijon mustard |
1 cup plain yogurt |
2 shallots, roughly chopped |
1 clove garlic, roughly chopped |
2 tablespoons fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
1 cup watercress sprigs |
1/4 cup finely chopped fresh chives |
Directions:
1. 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.
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