Alice Rose George's Potato-Watercress Salad

Ingredients

• 2 pounds red Bliss potatoes
• 2 bunches watercress
• 1 cup plain yogurt
• ½ cup extra-virgin olive oil
• 2 to 3 tablespoons grated fresh horseradish
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    307 calories; 19 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 5 milligrams cholesterol; 68 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
2. Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
3. 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.
4. Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.