All Recipes Vegetarian Recipe

How To Make Vegetarian Salad With Watercress


1/2 lb. baby potatoes 

Kosher salt2 

Persian cucumbers, cut into ¼-in. pieces

1/4 c. fresh lemon juice

3 tbsp.  whole-grain mustard

1 tbsp. Dijon mustard

2 c. watercress

2 tbsp. chopped fresh dill

2 tbsp. chopped fresh chives


  1. Place potatoes in a medium pot and cover with water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain and run under cold water to cool. Halve any potatoes that are large and transfer to a large bowl. 
  2. Meanwhile, in a medium bowl, toss cucumbers with lemon juice; let sit, tossing occasionally. When potatoes are done, using slotted spoon, transfer cucumbers to bowl with potatoes, leaving lemon juice behind. 
  3. Into lemon juice, whisk mustards and 1/2 tsp salt; then toss with potatoes. Fold in watercress and herbs. 

PER SERVING: 170 calories, 0.5 g fat (0 g saturated), 5 g protein, 575 mg sodium, 35 g carbohydrate, 3 g fiber


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