Spring Potato And Watercress Salad With Horseradis... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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SPRING POTATO AND WATERCRESS SALAD WITH HORSERADISH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hood Estate in Malakoff, Texas in 1990. Ingredients:
1-1/4 pounds small waxy potatoes scrubbed |
1/2 teaspoon salt |
1/2 cup plain yogurt |
1/4 cup extra virgin olive oil |
2 tablespoons minced peeled fresh horseradish |
1 teaspoon freshly ground black pepper |
4 cups watercress |
Directions:
1. Place potatoes and salt in a medium saucepan with cold water then cover.
2. Bring to a simmer and cook for 20 minutes then drain well and slice potatoes thin.
3. Whisk together yogurt, olive oil, horseradish, salt and pepper until smooth and well blended.
4. Pour half the dressing over potatoes and mix well.
5. Add watercress and drizzle with remaining dressing then toss gently and serve.
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