MOM'S POTATO WATERCRESS SALAD

Mom's Potato Watercress Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

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

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.