WARM POTATO SALAD WITH WATERCRESS

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Warm Potato Salad with Watercress image

Categories     Herb     Mustard     Onion     Potato     Side     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 lb yellow-fleshed potatoes such as Yukon Gold
1/4 cup cider vinegar
1 tablespoon grainy mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1/2 cup thinly sliced shallots (2 medium)
1/2 cup olive oil
2 bunches watercress (4 cups loosely packed), coarse stems discarded

Steps:

  • Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
  • While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
  • Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

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