A winter's salad - warm potato-watercress salad - Brief Article - Recipe

Sunset, Feb, 2001 by Jerry Anne Di Vecchio

* In my Germanic grandfather's household, potatoes were a staple, and salads made of them were often served warm. This has several advantages: You don't have to wait for the potatoes to cool, seasonings soak in more effectively, and in the winter, when picnic fare seems out of step, warm potato salad makes a welcome menu addition. Watercress, a cool-weather green, adds a bright bite to this mellow dish.

Warm Potato-Watercress Salad

PREP AND COOK TIME: About 45 minutes

NOTES: If making salad up to 6 hours ahead, don't mix in the watercress; cover salad and chill. Add the chopped watercress and the leaves just before serving.

MAKES: 6 servings

4 or 5 Yukon gold or other thin-skinned potatoes (6 to 8 oz. each, about 2 lb. total)

1/4 pound watercress

1/2 cup finely chopped shallots

1/2 cup white wine vinegar

2 tablespoons coarse-ground mustard

1 teaspoon sugar

1/2 teaspoon dried tarragon

About 1/2 cup sour cream or reduced-fat sour cream

Salt

1/4 cup fat-skimmed chicken broth (optional)

1. Scrub potatoes and put in a 3- to 4-quart pan. Add enough water to barely cover potatoes and bring to a boil over high heat. Cover, reduce heat, and simmer until potatoes are tender when pierced, about 40 minutes.

2. Meanwhile, rinse watercress, drain, and discard discolored or bruised leaves and stems. Pinch off 1 to 2 cups leaves, wrap in a towel, enclose in a plastic bag, and chill. Finely chop remaining watercress, including stems.

3. In a 1- to 2-quart pan, combine shallots, vinegar, mustard, sugar, and tarragon. Bring to a boil over high heat; reduce heat and simmer, stirring occasionally, about 1 minute. Remove from heat.

4. Drain cooked potatoes; when just cool enough to touch, in 10 to 15 minutes, pull off skins and discard. Cut potatoes into 1/2-inch chunks and put in a bowl. Stir in shallot mixture. Add 1/2 cup sour cream and chopped watercress; mix, and season to taste with salt. For a more moist salad, add additional sour cream or up to 1/4 cup broth and mix gently.

5. Scrape salad into a serving bowl and garnish with chilled watercress leaves.

Per serving: 182 cal., 21% (38 cal.) from fat; 3.9 g protein; 4.2 g fat (2.5 g sat.); 32 g carbo (2.6 g fiber); 84 mg sodium; 8.4mg chol.