Mom's Potato Watercress Salad

1. 1

   Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil.

2. 2

   Boil potatoes until just tender, 10 minutes.

3. 3

   Drain and return to warm sauce pan.

4. 4

   Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.

5. 5

   Transfer cooked potatoes to a bowl.

6. 6

   Combine yogurt, oil, and horseradish and pour over potatoes.

7. 7

   Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes.

8. 8

   Sprinkle a little coarse salt over the bowl and toss salad to coat evenly.

9. 9

   Adjust salt to your taste and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.