Warm Potato-Watercress Salad

Warm Potato-Watercress Salad
Photo by James Carrier

Ingredients

  • 2 tablespoons coarse-ground mustard
  • About ½ cup sour cream or reduced-fat sour cream
  • ¼ pound watercress
  • ½ teaspoon dried tarragon
  • ½ cup white wine vinegar
  • ½ cup finely chopped shallots
  • ¼ cup fat-skimmed chicken broth (optional)
  • + 3 more ingredients
    • 1 teaspoon sugar
    • 4 or 5 Yukon gold or other thin-skinned potatoes (6 to 8 oz. each, about 2 lb. total)
    • Salt

1. Scrub potatoes and put in a 3- to 4-quart pan. Add enough water to barely cover potatoes and bring to a boil over high heat. Cover, reduce heat, and simmer until potatoes are tender when pierced, about 40 minutes. 2. Meanwhile, rinse watercress, drain, and discard discolored or bruised leaves ...

View full recipe at My Recipes

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