Potato Salad with Watercress and Wasabi
2 pounds small red potatoes, cut in halves or quarters depending on size
2/3 cup low fat plain yogurt
1/3 cup OLIVE & VINE Fernleaf Dill olive oil, plus more for drizzling
1 teaspoon wasabi powder (found in the International section of the grocery store)
1/2 teaspoon salt
1 large bunch watercress, rinsed, drained and chopped
Place the potatoes in a large saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until tender, about 8 - 10 minutes. When they are done, drain, return to the pan and drizzle with a little of the Fernleaf Dill olive oil. Allow to cool.
While the potatoes are cooking, make the dressing to give it time to stand and allow the flavors to meld. In a small bowl, add the yogurt, wasabi powder, salt and the 1/3 cup of Fernleaf Dill olive oil. Mix together with a whisk and add any additional salt to taste.
Rinse and dry the watercress. Rough chop the leafy tops discarding only the thickest part of the stems (include some of the finer stems along with the leaves).
Transfer the potatoes to a large bowl and add the dressing. Mix well to evenly coat the potatoes. Add the watercress and mix gently to combine. Season with salt to taste and serve at room temperature.