Potato and Watercress Salad with Mustard Dressing Recipe

Recipe created by Daniel Angerer
Oprah.com | February 21, 2012

Chef Daniel Angerer, of Dig Inn Seasonal Markets, says tossing just-boiled Yukon Golds with a dressing made from sea salt, grainy Dijon mustard, oil and vinegar helps the potatoes soak up the seasonings.

Serves 4

Ingredients

1½ pounds small Yukon Gold potatoes
Sea salt, to taste
Black pepper, to taste
2 tsp. grainy Dijon-style mustard
2 Tbsp. rice vinegar
2 Tbsp. canola oil
1 Tbsp. extra-virgin olive oil
1 bunch watercress

Directions

In a 2-quart pot, combine potatoes with salt and cover with water. Cook potatoes for 45 minutes or until soft when pierced with a knife. Drain cooking water off the potatoes.

Cool potatoes for 15 minutes and cut into bite-sized pieces.

In a large bowl, combine sea salt, mustard and vinegar with a wire whisk. Drizzle oils slowly into mixture, continuously whisking, then season with pepper.

Rinse watercress and dry in a salad spinner or with paper towels. Cut into ½-inch pieces (stems included).

Add potatoes and watercress to bowl with dressing, toss and adjust seasoning with pepper and salt.

Printed from Oprah.com on Wednesday, May 22, 2013