Alice Rose Georges Potato Watercress Salad Recipes

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ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD



Alice Rose George's Potato-Watercress Salad image

Provided by Moira Hodgson

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds red Bliss potatoes
2 bunches watercress
1 cup plain yogurt
1/2 cup extra-virgin olive oil
2 to 3 tablespoons grated fresh horseradish
Coarse salt and freshly ground pepper to taste

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

MOM'S POTATO WATERCRESS SALAD



Mom's Potato Watercress Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small, white skinned waxy potatoes, like Yukon Golds
A drizzle extra-virgin olive oil
1/2 cup plain yogurt
1/4 cup extra-virgin olive oil
2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder
1 bunch watercress, washed
Coarse salt

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.

WARM POTATO AND WATERCRESS SALAD



Warm Potato and Watercress Salad image

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

12 small red potatoes (about 1 pound 6 ounces), scrubbed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 bunch watercress (about 6 ounces), tough stems removed
Zest of half a lemon

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.

WARM POTATO SALAD WITH WATERCRESS



Warm Potato Salad with Watercress image

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

3 lb yellow-fleshed potatoes such as Yukon Gold
1/4 cup cider vinegar
1 tablespoon grainy mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1/2 cup thinly sliced shallots (2 medium)
1/2 cup olive oil
2 bunches watercress (4 cups loosely packed), coarse stems discarded

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.

POTATO AND WATERCRESS SALAD



Potato and Watercress Salad image

Provided by Jacques Pepin

Categories     weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds small red potatoes
2 bunches watercress
1 tablespoon Dijon-style mustard
1/3 cup peanut oil
1 tablespoon soy sauce
2 tablespoons red-wine vinegar
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

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

WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING



Watercress & potato salad with anchovy dressing image

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

250g Jersey Royal potato scrubbed, then halved or quartered
140g fine green beans , trimmed
85g garden radishes , trimmed and sliced
large bunch (about 150g) watercress
1 plump garlic clove
2 anchovy fillets
75ml extra-virgin olive oil
1 tbsp red wine vinegar

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

NEW POTATOES AND WATERCRESS SALAD



New Potatoes and Watercress Salad image

Found in an old recipe file. Source unknown. If you desire a less pronounced onion flavor, substitute shallots for the red onion.

Provided by COOKGIRl

Categories     Potato

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 medium new potatoes (3/4 pound total)
1/2 cup watercress leaf, washed well and drained
1/4 cup red onion, minced
2 tablespoons mayonnaise (2 'rounded' tablespoons)
2 tablespoons sour cream
1 teaspoon Dijon mustard (changed from 1 teaspoon prepared mustard)
salt & freshly ground black pepper, to taste

Steps:

  • Cover potatoes with water and cook until tender; about 30 minutes. Drain well.
  • Once the potatoes are cool enough to handle, peel and quarter. Mix potato quarters with the watercress leaves and red onion.
  • Stir together mayonnaise, sour cream and mustard. Stir this mixture gently into the potatoes.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 290.4, Fat 7.8, SaturatedFat 2.4, Cholesterol 9.1, Sodium 158.3, Carbohydrate 50.9, Fiber 6, Sugar 3.9, Protein 6.1

CHICKEN DRUMSTICKS WITH SWEET POTATO AND WATERCRESS SALAD



Chicken Drumsticks With Sweet Potato and Watercress Salad image

From Australian BH&G Diabetic Living - this looked so delicious and fresh in the magazine photo that I just had to post.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 teaspoon mustard (wholegrain or gluten free alternative)
2 teaspoons soy sauce (salt reduced or gluten free)
2 teaspoons honey
4 chicken drumsticks (skin removed)
300 g sweet potatoes (cut into 2cm pieces steamed, then cooled)
1/2 bunch watercress (sprigs picked washed and dried)
1/4 red onion (cut into thin slivers)
1 tablespoon tarragon (fresh leaves)
1 cucumber (small lebanese peeled cut into ribbons using peeler)
30 g tomatoes (semi dried, drained patted dry with paper towel)
1 tablespoon balsamic vinegar (or red wine vinegar or cherry vinegar)

Steps:

  • Preheat oven to 180C fan forced.
  • Line a small roasting pan or ovenproof dish with baking paper.
  • Put mustard, soy sauce and honey in a small shallow dish and stir to combine and add the chicken drumsticks and turn to coat.
  • Transfer the chicken to the roasting pan and then brush over with remaining marinade and cook in the oven, brushing twice with liquid from the pan, for 25 to 30 minutes or until the drumsticks are light golden and cooked through.
  • Sweet Potato and Watercress Salad - Meanwhile, put the steamed sweet potato, watercress, onion, tarragon, cucumber and tomato in a medium bowl and toss to combine.
  • Divide the salad between plates and top with chicken drumsticks and drizzle the vinegar of choice over the salad to serve.

Nutrition Facts : Calories 429.2, Fat 13.2, SaturatedFat 3.6, Cholesterol 118.3, Sodium 575.3, Carbohydrate 45.1, Fiber 6, Sugar 15.6, Protein 33.2

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