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Warm Potato and Watercress Salad


By: Candice Kumai

Potato salad is the ultimate crowd-pleaser. This healthier version of the original is made with olive oil mayonnaise, and incorporates one of our favorite super greens, watercress, for a pop of color and a little crunch.

Serves 4


11⁄2 pounds unpeeled red potatoes

1⁄2 red onion, thinly sliced

1 bunch watercress leaves, washed and trimmed



2 tablespoons Dijon mustard

1 tablespoon olive oil mayonnaise

2 tablespoons fresh lemon juice

1⁄2 teaspoon freshly ground black pepper

1⁄2 teaspoon sea salt



In a large stockpot, boil the potatoes in water to cover until fork-tender, about 10 minutes. Drain and let cool.

While the potatoes are cooling, make the dressing: In a large bowl, whisk together the mustard, mayonnaise, lemon juice, pepper, and salt until well-combined.

Cut the cooled potatoes into 1-inch cubes. Add the potatoes, onion, and watercress to the bowl with the dressing and toss gently to coat.



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