POTATO AND WATERCRESS SALAD
Provided by Jacques Pepin
Categories weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
- Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
- Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
- Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
- At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams
WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING
This peppery collection of summer garden ingredients is all you'll need to serve alongside chargrilled meat or fish
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Starter
Time 30m
Yield Serves 6 as a side dish or 4 as a starter
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
- To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
- When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.
Nutrition Facts : Calories 148 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium
ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD
Provided by Moira Hodgson
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
- Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
- In a small bowl, whisk together the yogurt and olive oil until mixture is smooth. Blend in horseradish and season to taste with salt and pepper.
- Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 4 grams
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
WATERCRESS SALAD
Steps:
- In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.
WATERCRESS SALAD WITH ROASTED SWEET POTATOES
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
- On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.
- In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
Nutrition Facts : Calories 287 g, Fat 19 g, Fiber 3 g, Protein 8 g
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Alice Rose George's Potato Watercress Salad Recipes
Alice Rose George's Potato Watercress Salad is a delightful yet simple recipe that requires minimal ingredients to create a nutritious and delicious salad. Alice Rose George, an author and food enthusiast, has created this recipe that combines the subtle flavors of potatoes and the peppery taste of watercress.Ingredients
- Potatoes
- Watercress
- Chives or scallions
- Salt
- Oil or vinegar (optional)
Steps to Prepare Alice Rose George's Potato Watercress Salad
- Start by washing the potatoes and cut them into small cubes. Place them in boiling water for around 10-12 minutes or until they are cooked. Drain the water and let the potatoes cool down.
- While the potatoes are cooking, wash the watercress thoroughly and remove any tough stems. Cut the watercress into smaller pieces, preferably around 2-3 inches in length.
- Once the potatoes are cool, transfer them into a bowl and add the watercress. Mix well, using your hands or a spoon, so that the potatoes and watercress are combined. Add salt to taste.
- Next, wash and finely chop the chives or scallions. Add them to the salad and mix well.
- If you prefer a tangier taste, you may add oil or vinegar to the salad at this point. Mix the salad one final time to ensure that all ingredients are well combined.
- The salad may be served at room temperature or chilled. Enjoy your Alice Rose George's Potato Watercress Salad!
The Nutritional Value of Alice Rose George's Potato Watercress Salad
Alice Rose George's Potato Watercress Salad is a nutritious dish that offers several health benefits. It is rich in vitamins and minerals, as well as fiber. The dish's core ingredients, potatoes, and watercress, provide further health benefits:Potatoes
- Potatoes are a good source of complex carbohydrates, which provide sustained energy.
- Potatoes are also high in fiber, which aids in digestion and helps regulate bowel movements.
- Potatoes are an excellent source of vitamin C, which is essential for wound healing, tissue repair, and immune function.
- Potatoes are also high in potassium, which is essential for the proper functioning of muscles and nerves.
- Potatoes are low in calories, making them an excellent addition to a weight-loss diet.
Watercress
- Watercress is high in several vitamins and minerals, including vitamin C, vitamin K, and calcium.
- Watercress is rich in antioxidants, which help protect the body from harmful free radicals that can cause cell damage.
- Watercress is a great source of beta-carotene, which is essential for good vision, healthy skin, and a robust immune system.
- Watercress contains glucosinolates, which have been linked to a reduced risk of cancer.
- Watercress is low in calories and is an excellent addition to a weight-loss diet.