WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING
This peppery collection of summer garden ingredients is all you'll need to serve alongside chargrilled meat or fish
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Starter
Time 30m
Yield Serves 6 as a side dish or 4 as a starter
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
- To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
- When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.
Nutrition Facts : Calories 148 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium
POTATO AND WATERCRESS SALAD
Provided by Jacques Pepin
Categories weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
- Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
- Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
- Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
- At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams
ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD
Provided by Moira Hodgson
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
- Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
- In a small bowl, whisk together the yogurt and olive oil until mixture is smooth. Blend in horseradish and season to taste with salt and pepper.
- Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 4 grams
WARM POTATO SALAD WITH WATERCRESS
Categories Herb Mustard Onion Potato Side Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
- While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
- Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.
GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE
Steps:
- Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
- Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
WATERCRESS SALAD WITH ROASTED SWEET POTATOES
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
- On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.
- In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
Nutrition Facts : Calories 287 g, Fat 19 g, Fiber 3 g, Protein 8 g
POTATO SALAD WITH CELERY, CRESS, AND BACON
Assembling this potato salad while the potatoes are still warm is key. They'll absorb more flavor from the vinegar and oil, and the heat will also slightly wilt the celery and watercress.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium pot; cover with 2 inches water. Season water generously with salt. Bring to a boil, then reduce to a simmer. Cook potatoes until tender, 10 to 12 minutes. Drain. When just cool enough to handle, cut in half lengthwise.
- Meanwhile, cook bacon over medium heat until fat is rendered and bacon is crisp, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain. Break into bite-size pieces.
- Transfer potatoes to a large bowl; gently toss with oil and vinegar. Season with salt and pepper; fold in celery and leaves, watercress, and bacon. Serve warm or at room temperature.
WATERCRESS AND POTATO SALAD
Spicy and Colorful. Wonderful cold or warm and wilted. I prefer the soft, creamy texture of the boiled potatoes, however, roasting them for a bit of crunch would be fabulous, I'm certain. This is great with baked fish or you can even stir in some store-bought rotisserie chicken for a quick, complete meal.
Provided by TooAllergic
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in salted water until tender. Time varies depending on the variety of potato. Drain and set aside to cool.
- Meanwhile, dice the bacon and saute until crisp. Drain on a towel. Dice and saute the red onion in the bacon fat until golden and crisp. Drain.
- In a large bowl combine next 7 ingredients and whisk until combined. Dressing will emulsify if you add the oil slowly, last, while whisking. Otherwise, stir before using -- no need to have it be emulsified.
- Slice potatoes and place in dresing. Sprinkle in the capers, bacon and onion.
- Add the washed and trimmed watercress just before serving.
Nutrition Facts : Calories 399.7, Fat 22.4, SaturatedFat 4.8, Cholesterol 12.9, Sodium 511.6, Carbohydrate 43.9, Fiber 5.6, Sugar 4.2, Protein 7.5
WATERCRESS, NEW POTATO & SALMON SALAD
Keep cans of fish in your storecupboard and you'll never be short of a healthy meal or snack
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
- Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.
WARM POTATO AND WATERCRESS SALAD
Warm potatoes and cool greens are a perfect combination for a late-summer meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rollpotatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
- Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
- Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
PEPPERED MACKEREL, NEW POTATO & WATERCRESS SALAD
Mackerel is fantastic for you and this main-meal salad couldn't be simpler to prepare
Provided by Good Food team
Time 30m
Number Of Ingredients 5
Steps:
- Cook the potatoes in plenty of boiling salted water until tender, about 15 mins. Drain and allow to cool for 10 mins. Make the dressing by mixing the mayo with most of the chives.
- Scatter half the watercress across a big platter or plate, chop the rest roughly and mix with half of the mackerel, the potatoes and mayo. Toss so that everything is covered in the dressing.
- Pile the mackerel-potato mix on top of the watercress, then top with the rest of the mackerel and chives.
Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.52 milligram of sodium
NEW POTATO, WATERCRESS & BACON SALAD WITH SOURED CREAM DRESSING
This salad helps the wonderful flavour of new potatoes shine through
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don't peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
- While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
- Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
- Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.
Nutrition Facts : Calories 350 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
SALMON WITH NEW POTATO & WATERCRESS SALAD
A flaky salmon fillet pairs beautifully with this new potato, green bean and shallot salad dressed with a tangy wholegrain mustard dressing
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
- Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
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