1 pound small red potatoes, unpeeled
2 bunches watercress
1 tablespoon Dijon-style mustard
cup peanut oil
2 teaspoons soy sauce
1 ? tablespoons red wine vinegar
teaspoon salt
? teaspoon freshly ground black pepper


1. Trim and discard the eyes and any damaged spots on the potatoes; rinse them well under cold water. Place the potatoes in a large pot with cold water to cover. Bring the water to a boil over high heat, reduce the heat to medium, and boil until tender, 20 to 25 minutes. Drain the potatoes and spread them in a large dish to cool.
2. When the potatoes are cool enough to handle, cut them into ?-inch slices and spread them in a single layer in the dish.
3. Trim about 2 inches from the stem ends of the watercress. (Discard the ends or set them aside for use in soup.) Wash the trimmed watercress and dry thoroughly; you should have about 3 cups.
4. Mix the remaining ingredients together in a bowl large enough to hold the finished salad. The dressing ingredients will separate.
5. At serving time, add the potatoes and watercress to the dressing and toss lightly but thoroughly. Serve.
Jacques Pepin says to toss the salad just before serving, since watercress tends to wilt quickly.
Potato and Watercress Sal
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