New Potatoes And Watercress Salad Recipes

MOM'S POTATO WATERCRESS SALAD

Steps:

• Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
• Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.

WARM POTATO AND WATERCRESS SALAD

Steps:

• Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rollpotatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
• Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
• Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.

WARM POTATO SALAD WITH WATERCRESS

Steps:

• 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.
• 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.
• Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

POTATO AND WATERCRESS SALAD

Steps:

• Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
• Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
• Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
• Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
• At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE

Steps:

• Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
• Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.