Baby Potato and Watercress Salad

Name: Baby Potato and Watercress Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp Dijon mustard; 5 eggs; 59 milliliters finely chopped fresh chives; 1 clove garlic, roughly chopped; 1 Tbsp kosher salt; 2 Tbsps fresh lemon juice; 237 milliliters mayonnaise; 2 kilograms new potatoes; 237 milliliters plain yogurt; 2 shallots, roughly chopped; 237 milliliters watercress sprigs

Baby Potato and Watercress Salad might be just the side dish you are searching for. This recipe makes 8 servings with 431 calories, 10g of protein, and 25g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of yogurt, chives, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place the potatoes in a large pot.

Ingredients you will need

Potato

Equipment you will use

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.

Ingredients you will need

Water

Salt

Place the eggs in a saucepan and add enough water to cover. Bring to a boil and cook for 8 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Drain and transfer to a bowl of ice water. Peel and chop the eggs. In a food processor or blender, process the mayonnaise, mustard, yogurt, shallots, garlic, lemon juice, pepper, and the remaining salt until smooth. Halve the potatoes and place in a serving bowl.

Ingredients you will need

Lemon Juice