Saturday, March 22, 2014

Cress and Potato Salad

1 pound waxy potatoes, scrubbed
Coarse salt
Generous 1/2 cup-thin radish slices
1/2 cup crème fraîche
4 teaspoon Dijon mustard
about 4 cups trimmed watercress
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon juice
Freshly ground black pepper

Put the potatoes in a saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are very tender. Drain on a rack set in the sink and allow to cool in a single layer.
    Peel the potatoes and cut them in to 1/3-inch dice. Transfer to a mixing bowl and add the radishes. Whisk the crème fraîche and mustard together and scrape into the potatoes. Toss well.
    Toss the watercress with the oil, lemon juice, and salt and pepper. Pile the greens on a platter, mound the potatoes on top, and serve

Serves 4

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