Watercress Potato Salad Recipe
Ingredients
| Potatoes | 1 Pound | |
| Green onions | 1/3 Cup (16 tbs), minced | |
| 4 cups watercress, loosely packed and chopped | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| 1 tsp. Dijon-style mustard | ||
| Salt | 3/4 Teaspoon | |
| Ground pepper | 3/4 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
Directions
Cook potatoes until barely tender.
Drain.
Cool, then peel and cut into bite-sized slices.
Add onion and watercress.
Mix remaining ingredients, then stir into vegetables.
Chill before serving.
Drain.
Cool, then peel and cut into bite-sized slices.
Add onion and watercress.
Mix remaining ingredients, then stir into vegetables.
Chill before serving.
Chef
