Alice Rose George's Potato-Watercress Salad

• 2 pounds red Bliss potatoes
• 2 bunches watercress
• 1 cup plain yogurt
• 1/2 cup extra-virgin olive oil
• 2 to 3 tablespoons grated fresh horseradish
• Coarse salt and freshly ground pepper to taste

1. Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
2. Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
3. In a small bowl, whisk together the yogurt and olive oil until mixture is smooth.
4. Blend in horseradish and season to taste with salt and pepper.
5. Place potatoes (which will still be warm) and the watercress in a bowl.
6. Add dressing, toss gently and serve.

potatoes, bunches, plain yogurt, extravirgin olive oil, horseradish, salt

Taken from cooking.nytimes.com/recipes/5823 (may not work)