Shelly's Recipe

WINTER GARDEN POTATO SALAD

Category: Potato Salads

Lemon Vinaigrette
1/4 cup fresh lemon juice
1 tsp garlic, minced
1 tsp Dijon-style mustard
1 tsp sugar
2/3 cup canola oil
1/2 tsp kosher or sea salt
1/4 tsp ground white pepper

2 lbs. small Washington red potatoes, halved
2 cups watercress, woody stems removed
10 med. radishes, sliced 1/4-inch thick
1/4 cup chives cut 1-inch long diagonally
Salt and cracked black pepper

To prepare Lemon Vinaigrette: Combine lemon juice, garlic, mustard and sugar in blender or small food processor. With processor or blender on, slowly drizzle oil into lemon juice mixture. Season with salt and white pepper.

Place potatoes in saucepan; cover with water and add 1 tsp salt. Bring to a boil, reduce heat and simmer about 10 minutes or until potatoes are cooked but firm.

Drain potatoes and transfer to bowl. While potatoes are still hot drizzle with half the Lemon Vinaigrette. Cool slightly.

Toss warm potatoes with watercress, radishes, chives and remaining Lemon Vinaigrette. Season with salt and cracked black pepper. Serve warm.