Alice Rose George's Potato-Watercress Salad

1. 1

   Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.

2. 2

   Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.

3. 3

   In a small bowl, whisk together the yogurt and olive oil until mixture is smooth.

4. 4

   Blend in horseradish and season to taste with salt and pepper.

5. 5

   Place potatoes (which will still be warm) and the watercress in a bowl.

6. 6

   Add dressing, toss gently and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.