Serves: 4
Total Calories: 262

1 1/2 pounds Yukon gold or other waxy boiling potatoes
salt
3/4 cup unflavored yogurt
1/4 cup extra-virgin olive oil
2 tablespoons peeled and minced fresh horseradish or drained bottled horseradish
Freshly ground black pepper to taste
1 bunch (large) watercress, tough stems removed (about 4 cups)

1 Place the potatoes in a medium saucepan with cold water to cover and salt to taste. Bring to a simmer and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool slightly. Peel the potatoes and cut into 1/4-inch-thick slices.

2 In a medium bowl, whisk together the yogurt, oil, horseradish, and salt and pepper to taste until smooth and well blended.

3 Add the potatoes and watercress to the bowl and mix well. Taste and adjust seasoning. Serve immediately or cover and chill in the refrigerator up to 3 hours.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 262
Calories from Fat: 120

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