Potato and Watercress Salad

1. 1

   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.

2. 2

   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).

3. 3

   Drain saucepan, and run eggs under cold water to cool; peel and roughly chop.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.