Potato-and-Watercress Salad with Mustard Dressing

Potato salad is famous for being heavy on the mayo. But at Dig Inn, a new Manhattan-based healthy fast-food chain, chef Daniel Angerer has found a way to lighten the dish while boosting its flavor, too. In place of a mayonnaise-based dressing, the chef tosses creamy Yukon gold potatoes and peppery watercress in a simple mustard vinaigrette. The smart combination will earn the salad a spot at your next picnic or potluck--and any leftovers a place in your lunchbox the next day.

Makes 4 servings

1½ pounds small Yukon gold potatoes

2 tablespoons rice vinegar

2 teaspoons whole-grain Dijon mustard

2 tablespoons canola oil

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

1 bunch watercress, coarse stems discarded

1. Bring a large pot of salted water to a boil. Add the potatoes and cook over medium-low heat until tender when pierced with a knife, about 25 minutes. Drain the potatoes and let cool for 15 minutes before cutting into ½-inch pieces.

2. Meanwhile, in a large bowl, whisk the rice vinegar with the mustard. Slowly whisk in the canola oil, then the olive oil, until emulsified. Season with salt and pepper.

3. Cut the watercress and remaining stems into ½-inch pieces. Toss the potatoes and watercress in the dressing until combined. Season with salt and pepper. Let the salad cool to room temperature before serving.

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