Roasted Potato Salad with Watercress and Balsamic Vinaigrette
For a light lunch, toss this salad with chunks of grilled tuna, sliced Kalamata olives and roasted red bell peppers. Or sprinkle with toasted walnuts, dried cranberries and crumbled goat cheese, and serve as a first course to a winter meal.
Ingredients:
- 2 lb. small fingerling, Yukon Gold or new
potatoes, cut into 1-inch pieces - 2 Tbs. olive oil
- 1/2 tsp. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 3 Tbs. balsamic vinegar
- 2 Tbs. Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 bunches watercress, large stems removed
Directions:
Preheat an oven to 400ºF.
In a bowl, combine the potatoes, olive oil, thyme, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 1 hour. Let cool for about 10 minutes.
Meanwhile, in a small bowl, whisk together the vinegar and mustard until blended. Add the extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth and emulsified. Season the vinaigrette with salt and pepper.
In a large bowl, combine the potatoes, watercress and vinaigrette, to taste, and toss to mix. Divide the salad among individual plates. Serve immediately.
In a bowl, combine the potatoes, olive oil, thyme, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 1 hour. Let cool for about 10 minutes.
Meanwhile, in a small bowl, whisk together the vinegar and mustard until blended. Add the extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth and emulsified. Season the vinaigrette with salt and pepper.
In a large bowl, combine the potatoes, watercress and vinaigrette, to taste, and toss to mix. Divide the salad among individual plates. Serve immediately.
Williams-Sonoma Kitchen.