01/05/2021
Who doesn't love a really good potato salad? 🥗
Of course watercress 🌱makes it the best! Try it out & let us know what you think.
Ingredients
Potato Salad:
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
3 slices bacon
1 cup watercress
1/3 cup walnuts, toasted and roughly chopped
1 shallot, thinly sliced
Dressing:
1 cup fresh basil leaves
1 cup sour cream
1/2 cup mayonnaise
1/2 cup fresh parsley leaves
1/2 cup fresh tarragon leaves
2 cloves garlic, chopped
1/2 lemon, juiced
Kosher salt
Potato salad: Submerge potatoes in a pot of cold, salted water. Bring to boil over medium-high heat, cook until fork or tip of a knife can easily pierce through potato. Remove from heat, strain & put potatoes into bowl of ice water to cool. (Potatoes are easier to peel when cooked and cooled.) With hands, peel skin off potatoes. Cut potato into bite-sized pieces.
Cook the bacon, lay strips flat in an even layer in a large, cold pan. Over low heat, cook bacon slowly, turning occasionally to prevent burning, until fat is rendered & bacon is crispy, 8 to 10 minutes. Remove bacon to paper-towel lined plate to drain of excess fat.
Dressing: In a blender, combine basil, sour cream, mayonnaise, parsley, tarragon, garlic, lemon juice & 1/4 teaspoon salt & puree until herbs are just flecks of green & dressing has turned a pale green.
Toss potatoes in a large bowl with 1 cup of dressing, mixing thoroughly. It may seem wet at first, but potatoes will soak up dressing in a matter of minutes. Reserve & shallot. Lightly toss to combine. Crumble bacon over potato salad, & finish with fresh black pepper.
