Potato And Watercress Salad Recipes

MOM'S POTATO WATERCRESS SALAD

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.

ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD

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.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE

Steps:

• Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
• Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

WARM POTATO SALAD WITH WATERCRESS

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.

NEW POTATO, WATERCRESS & BACON SALAD WITH SOURED CREAM DRESSING

Steps:

• Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don't peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
• While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
• Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
• Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.

SALMON WITH NEW POTATO & WATERCRESS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
• Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.

PEPPERED MACKEREL, NEW POTATO & WATERCRESS SALAD

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.

WATERCRESS SALAD WITH BOILED JERSEY ROYALS, ROAST SHALLOTS & PICKLED RADISH

Steps:

• Wash the watercress and leave to soak in a large bowl of cold water.
• Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
• Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
• Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
• Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.

WARM POTATO AND WATERCRESS SALAD

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.

WATERCRESS AND POTATO SALAD

Steps:

• Boil potatoes in salted water until tender. Time varies depending on the variety of potato. Drain and set aside to cool.
• Meanwhile, dice the bacon and saute until crisp. Drain on a towel. Dice and saute the red onion in the bacon fat until golden and crisp. Drain.
• In a large bowl combine next 7 ingredients and whisk until combined. Dressing will emulsify if you add the oil slowly, last, while whisking. Otherwise, stir before using -- no need to have it be emulsified.
• Slice potatoes and place in dresing. Sprinkle in the capers, bacon and onion.
• Add the washed and trimmed watercress just before serving.

WATERCRESS SALAD WITH ROASTED SWEET POTATOES

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.

POTATO SALAD WITH CELERY, CRESS, AND BACON

Steps:

• Place potatoes in a medium pot; cover with 2 inches water. Season water generously with salt. Bring to a boil, then reduce to a simmer. Cook potatoes until tender, 10 to 12 minutes. Drain. When just cool enough to handle, cut in half lengthwise.
• Meanwhile, cook bacon over medium heat until fat is rendered and bacon is crisp, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain. Break into bite-size pieces.
• Transfer potatoes to a large bowl; gently toss with oil and vinegar. Season with salt and pepper; fold in celery and leaves, watercress, and bacon. Serve warm or at room temperature.

WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING

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.

WATERCRESS, NEW POTATO & SALMON SALAD

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.