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Mom's Wasabi And Watercress Potato Salad

fast.cook's picture
Ingredients
  Baby potatoes 1 1⁄2 Pound (Small Sized, red or white colored)
  Extra-virgin olive oil 1⁄2 Teaspoon (A Drizzle)
  Plain yogurt 1⁄2 Cup (8 tbs)
For dressing
  Wasabi paste 1 Teaspoon
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Watercress 3 1⁄2 Ounce, washed and stems removed (1 Bunch)
  Coarse salt To Taste
Directions

MAKING
1) Using a knife, quarter potatoes.
2) In a medium sized saucepan, put in the potatoes and cover with water.
3) Let it boil until it is just tender, for about 10 minutes.
4) Drain and return to warm saucepan.
5) Sprinkle some oil over potatoes and allow it to stand for 5 minutes in warm pot to dry them out.
6) In a different bowl, put in the cooked potatoes.
7) Mix yogurt, oil and wasabi paste and add over potatoes.
8) Using a knife, coarsely chop the watercress and put in to the mixing bowl with potatoes.
9) Add a little coarse salt to taste and toss to coat evenly.

SERVING
10) Serve immediately or serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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