Potato Watercress Salad 

The all-American potato salad we expect at any picnic or barbecue is typically loaded with mayo, hard-boiled eggs, sweet pickles, and other things that may throw off your diet.

The French have a better way. Instead of binding the ingredients together with a fatty dressing, they toss the cooked potatoes in a light, mustardy vinaigrette straight out of the pot, giving them a chance to soak up the tangy flavors while warm. And they keep the add-ins fresh and simple.

Here, some thinly slivered red onions and a handful of watercress add contrasting color, a touch of crunch, and a peppery bite. Serve with steak or chicken or tote it to a picnic while the temperatures remain pleasant. Serves 4. – Susan Puckett

Ingredients

⚫ 1 ½ pounds unpeeled Yukon gold potatoes, cut in ½- to 1-inch pieces (do not peel)
⚫ Salt
⚫ 2 tablespoons red wine vinegar
⚫ 1 tablespoon Dijon mustard
⚫ 3 tablespoons extra-virgin olive oil
⚫ ½ medium red onion, thinly sliced
⚫ 2 cups lightly packed watercress leaves
⚫ Black pepper to taste

Instructions

Place the potatoes in a saucepan and cover with cold water. Add a tablespoon of salt and bring to a boil. Reduce the heat to medium-low and let simmer for 10 to 15 minutes, or until fork-tender but not mushy.

Drain well in a colander and return to the pan, off the heat, to let them dry out a bit. (Potatoes should remain warm to soak up the dressing.)

Meanwhile, whisk together the vinegar, mustard, and olive oil in a large bowl. Add the warm, drained potatoes and red onion, and toss to coat. Season to taste with salt and pepper.

Let cool slightly, then fold in the watercress leaves right before serving; taste and season again with salt and pepper as needed. Serve at room temperature.

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