Watercress and Potato Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Spicy and Colorful. Wonderful cold or warm and wilted. I prefer the soft, creamy texture of the boiled potatoes, however, roasting them for a bit of crunch would be fabulous, I'm certain. This is great with baked fish or you can even stir in some store-bought rotisserie chicken for a quick, complete meal. Ingredients:
3 lbs potatoes (red, yukon gold, fingerlings, mixed) |
1/4 lb bacon |
1 red onion |
2 tablespoons dijon mustard |
3 tablespoons white balsamic vinegar |
1 garlic clove (finely chopped) |
1/2 tablespoon honey |
black pepper |
1/2 teaspoon salt |
6 tablespoons extra virgin olive oil |
2 tablespoons capers |
2 cups watercress (loosely packed and very clean) |
Directions:
1. Boil potatoes in salted water until tender. Time varies depending on the variety of potato. Drain and set aside to cool.
2. Meanwhile, dice the bacon and saute until crisp. Drain on a towel. Dice and saute the red onion in the bacon fat until golden and crisp. Drain.
3. In a large bowl combine next 7 ingredients and whisk until combined. Dressing will emulsify if you add the oil slowly, last, while whisking. Otherwise, stir before using - no need to have it be emulsified.
4. Slice potatoes and place in dresing. Sprinkle in the capers, bacon and onion.
5. Add the washed and trimmed watercress just before serving.
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