Farm Report

Potato Watercress Salad

Makes 4 servings


  • 1 1/2 lbs small, white skinned waxy potatoes, like Yukon Golds
  • A drizzle extra-virgin olive oil
  • 1/2 C plain yogurt
  • 1/4 C extra-virgin olive oil
  • 2 T prepared horseradish or 1/2 teaspoon wasabi powder
  • 1 bunch watercress, washed
  • Coarse salt


  1. 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.
  2. 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.


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