| Prep: 20 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 18g | 4g | 40g |
| sugars | fibre | protein | salt |
| 4g | 5g | 6g | 0.6g |
There’s a certain affinity I have developed for one recipe that seems a little unassuming at first, but upon digging in, reveals a burst of flavors that is nothing short of extraordinary. I am talking about the Potato and Cress Salad. It’s simple yet refined, and showcases my love for bringing together unexpected ingredients in harmonious dance.
Dancing Between Cultures
As a Miami-native with Cuban and Spanish roots, I must confess that I have a soft spot for recipes that embody the vibrant and colorful culture of my heritage. The Potato and Cress Salad carries the bright personality of my Cuban roots, with a touch of sophisticated simplicity reminiscent of Spanish cuisine. Much like the dance styles I teach, this salad is a delightful fusion – a samba of flavors if you will.
A Symphony of Nutrients
Let’s pivot to the stars of this dish – the humble potato and peppery watercress. More than just dance partners in this salad, they also come loaded with nutrients. Potatoes, despite what most diet fads might preach, are actually a valuable source of vitamins and minerals, including Vitamin C and Potassium (source). While watercress, is a nutritional powerhouse providing a broad spectrum of vitamins and minerals including iron, calcium, and Vitamin K (source). Together they make this recipe a real showstopper – delicious, nutritious, and oh-so satisfying.
The Salad for All Occasions
Whether it’s a happy gathering of friends on a warm summer evening or an intimate meal for two, the Potato and Cress Salad walks in with grace and charm. Its subtle yet pronounced flavor profile pairs beautifully with grilled fish, much like a traditional Spanish Rosemary Grilled Fish. Or if you want to keep it vegetarian, try it alongside a hearty Lentil Soup, and they’d waltz wonderfully together.
In closing, I love this recipe for its dance between cultures, its marriage of nutrition and flavor, and its versatile character. The Potato and Cress Salad might just become your new favorite too.
What You’ll Need
- 1.5 pounds of new potatoes
- 2 bunches of watercress, roughly chopped
- 1 red apple, finely sliced
- 1/2 cup of walnuts, roughly chopped
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- Salt and freshly ground black pepper to taste
Method
Step One
Start off by washing the new potatoes thoroughly. Place them in large pot, cover them with cold water and add a pinch of salt. Bring the water to a boil and then reduce the heat allowing the potatoes to simmer for about 20 minutes or until they are tender. Once cooked, drain the potatoes and allow them to cool slightly before chopping them into bite-sized pieces.
Step Two
While the potatoes are cooling, take your bunches of watercress and give them a good rough chop. Ensure to discard any tough stems. Set this aside for later.
Step Three
Next, prepare the remainder of the salad ingredients. Finely slice the red apple and roughly chop the walnuts.
Step Four
Now, let’s prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until everything is well combined. Season this mixture with salt and freshly ground black pepper to taste.
Step Five
It’s time to bring everything together. In a large salad bowl, combine the cooled potatoes, chopped watercress, sliced apple, and chopped walnuts. Pour over the dressing and gently toss everything together until all the ingredients are well coated.
Step Six
Your Potato and Cress Salad is now ready to serve! This salad is delicious on its own or as a perfect side dish for a main meal. Enjoy!
