Potato And Watercress Salad Recipes

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POTATO AND WATERCRESS SALAD



Potato and Watercress Salad image

Provided by Jacques Pepin

Categories     weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds small red potatoes
2 bunches watercress
1 tablespoon Dijon-style mustard
1/3 cup peanut oil
1 tablespoon soy sauce
2 tablespoons red-wine vinegar
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

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

TURKEY, SWEET POTATO, AND WATERCRESS SALAD



Turkey, Sweet Potato, and Watercress Salad image

Peppery watercress and crisp radishes gently temper rich roasted sweet potato in this autumnal salad, made satisfying with a generous amount of tender turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 15

1 large sweet potato, peeled, halved crosswise, and cut into 1/2-inch-thick wedges
1 onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 1/2 cups large shreds cooked turkey
2 bunches watercress, trimmed and cut into 2-inch pieces (5 cups)
6 radishes, quartered
2 ounces crumbled cotija cheese (1/2 cup), feta cheese, or ricotta salata

Steps:

  • Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
  • Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.

WARM POTATO AND WATERCRESS SALAD



Warm Potato and Watercress Salad image

Warm potatoes and cool greens are a perfect combination for a late-summer meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

12 small red potatoes (about 1 pound 6 ounces), scrubbed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 bunch watercress (about 6 ounces), tough stems removed
Zest of half a lemon

Steps:

  • Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rollpotatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
  • Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
  • Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.

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.

WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING



Watercress & potato salad with anchovy dressing image

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

250g Jersey Royal potato scrubbed, then halved or quartered
140g fine green beans , trimmed
85g garden radishes , trimmed and sliced
large bunch (about 150g) watercress
1 plump garlic clove
2 anchovy fillets
75ml extra-virgin olive oil
1 tbsp red wine vinegar

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

POTATO AND WATERCRESS SALAD



Potato and Watercress Salad image

This potato salad does not taste much different from many potato salads, but it is made with half yogurt for the dressing and with vitamin packed watercress mixed in. Healthier!

Provided by threeovens

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

4 lbs new potatoes
kosher salt
fresh ground black pepper
5 eggs
1 cup mayonnaise
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 shallots, minced
1 garlic clove, minced
1 cup watercress, torn into 2-inch pieces
1/4 cup fresh chives, chopped

Steps:

  • In a large pot, cover potatoes with cold water and bring to a boil; reduce heat to a simmer, add 1 tablespoon salt, and let simmer until tender, 15 to 18 minutes.
  • Meanwhile, in another saucepan, cover eggs with cold water and bring to a boil; remove from heat, cover, and let stand 12 minutes; cut potatoes into bite sized pieces (either slice or dice).
  • Drain saucepan, and run eggs under cold water to cool; peel and roughly chop.
  • In a large bowl, whisk together mayonnaise, yogurt, lemon juice, mustard, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper; fold in potatoes, eggs, watercress, and chives.

Nutrition Facts : Calories 359.9, Fat 14.1, SaturatedFat 3.1, Cholesterol 127.9, Sodium 304.7, Carbohydrate 49.8, Fiber 5.1, Sugar 5.3, Protein 10.2

SALMON WITH POTATO AND WATERCRESS SALAD



Salmon With Potato and Watercress Salad image

Another quick and easy weeknight meal. Salmon always cooks up quickly and when paired with a simple potato salad you'll get a full meal in no time.

Provided by threeovens

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb new potato (about 10)
kosher salt & freshly ground black pepper
4 tablespoons olive oil
24 ounces salmon fillets, skinless
2 tablespoons prepared horseradish
1 tablespoon white wine vinegar
2 green onions, sliced
2 cups watercress, thick stems removed (1/2 small bunch)

Steps:

  • Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes.
  • Drain potatoes and run under cold water to cool off; cut into quarters.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook salmon until opaque, about 4 to 5 minutes per side.
  • In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
  • Add potatoes and watercress, tossing to combine.

WARM POTATO SALAD WITH WATERCRESS



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.

WATERCRESS, NEW POTATO & SALMON SALAD



Watercress, new potato & salmon salad image

Keep cans of fish in your storecupboard and you'll never be short of a healthy meal or snack

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

600g baby new potatoes
6 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1 small finely diced red onion
1 crushed garlic clove
2 tbsp capers
1 pack chives , snipped
2 x 213g cans salmon , flaked into bite-size pieces
handful watercress

Steps:

  • Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
  • Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.

PEPPERED MACKEREL, NEW POTATO & WATERCRESS SALAD



Peppered mackerel, new potato & watercress salad image

Mackerel is fantastic for you and this main-meal salad couldn't be simpler to prepare

Provided by Good Food team

Time 30m

Number Of Ingredients 5

750g baby new potatoes , larger ones halved
5 tbsp light mayonnaise
small bunch chives , snipped
100g bag watercress
270g pack peppered mackerel fillets

Steps:

  • Cook the potatoes in plenty of boiling salted water until tender, about 15 mins. Drain and allow to cool for 10 mins. Make the dressing by mixing the mayo with most of the chives.
  • Scatter half the watercress across a big platter or plate, chop the rest roughly and mix with half of the mackerel, the potatoes and mayo. Toss so that everything is covered in the dressing.
  • Pile the mackerel-potato mix on top of the watercress, then top with the rest of the mackerel and chives.

Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.52 milligram of sodium

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