Baby Potato and Watercress Salad

Baby Potato and Watercress Salad
Photo by Petrina Tinslay


  • 2 shallots, roughly chopped
  • 2 tablespoons fresh lemon juice
  • 5 eggs
  • 1 cup watercress sprigs
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • + 5 more ingredients
    • 1 clove garlic, roughly chopped
    • 4 pounds new potatoes
    • 1 cup mayonnaise
    • 1 cup plain yogurt
    • ¼ cup finely chopped fresh chives

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 bo...

View full recipe at My Recipes


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