Baby Potato And Watercress Salad
- 4 pounds new potatoes
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 5 eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup plain yogurt
- 2 shallots, roughly chopped
- 1 clove garlic, roughly chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 cup watercress sprigs
- 1/4 cup finely chopped fresh chives
- Place the potatoes in a large pot. Add 1 tablespoon of the salt and enough water to cover by 2 inches. Bring to a boil. Simmer until fork-tender, about 20 minutes; drain. Place the eggs in a saucepan and add enough water to cover. Bring to a boil and cook for 8 minutes. Drain and transfer to a bowl of ice water. Peel and chop the eggs. In a food processor or blender, process the mayonnaise, mustard, yogurt, shallots, garlic, lemon juice, pepper, and the remaining salt until smooth. Halve the potatoes and place in a serving bowl. Add the dressing and combine. Add the eggs, watercress, and chives and toss. Cover and refrigerate for at least 3 hours before serving.
potatoes, kosher salt, eggs, mayonnaise, mustard, plain yogurt, shallots, clove garlic, lemon juice, freshly ground black pepper, watercress sprigs, fresh chives
Taken from www.myrecipes.com/recipe/baby-potato-watercress-salad (may not work)