The New Potato Dish Everyone—and We Mean Everyone—Will Love
This amazing recipe teaches you how to make fluffy-on-the-inside, crispy-on-the-outside spuds without loads of cheese or oil. (Plus, nine more healthy ways to cook the world's favorite side.)
By Lynn Andriani
Photo: Dig Inn Seasonal Markets
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Warm Potato and Watercress Salad
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, which are much deeper than those you find in most mayo-based versions. Adding chopped watercress while the dish is still warm ensures the greens will wilt and sop up extra flavor.
Get the recipe: Warm Potato and Watercress Salad with Mustard Dressing
Published 11/13/2013
