New Potatoes and Watercress Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Found in an old recipe file. Source unknown. If you desire a less pronounced onion flavor, substitute shallots for the red onion. Ingredients:
3 medium new potatoes (3/4 pound total) |
1/2 cup watercress leaf, washed well and drained |
1/4 cup red onion, minced |
2 tablespoons mayonnaise (2 'rounded' tablespoons) |
2 tablespoons sour cream |
1 teaspoon dijon mustard (changed from 1 teaspoon prepared mustard) |
salt & freshly ground black pepper, to taste |
Directions:
1. Cover potatoes with water and cook until tender; about 30 minutes. Drain well.
2. Once the potatoes are cool enough to handle, peel and quarter. Mix potato quarters with the watercress leaves and red onion.
3. Stir together mayonnaise, sour cream and mustard. Stir this mixture gently into the potatoes.
4. Season with salt and pepper to taste.
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