Wasabi and Watercress Potato Salad with Dill Infused Olive Oil

Before you think this is another potato salad with creamy dressing or heaps of mayo, take a look at the ingredients. Low fat yogurt, wasabi, and our dill-infused olive oil combine to make a dressing that has now landed a spot in our top five. This started out as a recipe we saw in Rachel Ray’s 30-minute meals but we made slight changes. Wasabi is a root that we typically refer to as Japanese horseradish and is usually found as a paste on the side of a sushi platter. Wasabi powder is easily found in the international section of your grocery store. The amount in the dressing is subtle; just enough to compliment the dill flavor without overpowering it with heat. Start making the dressing as soon as you put the potatoes on the stove so the flavors combine while the potatoes finish and cool. Lots of watercress and a yogurt-based dressing make this one of the healthier potato salads we’ve ever tried without compromising flavor. Enjoy!

INGREDIENTS

• 2 pounds small red potatoes
• 2/3 cup low fat plain yogurt
• 1/3 cup Olive This! Wild Anithos Dill Olive Oil, plus more for drizzling
• 1 teaspoon wasabi powder
• salt
• 1 large bunch watercress, rinsed, drained and chopped

DIRECTIONS

Cut potatoes in halves or quarters, depending on their original size. Strive for uniform pieces (about ¾-inch cube) so they cook evenly. Place cut potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 8-10 minutes (stirring occasionally) until potatoes are tender when tested with a small knife or fork. When done, drain the potatoes and return to the warm saucepan. Drizzle the potatoes with a bit of the dill-infused olive oil and let them cool and dry out for about 5-10 minutes.

Once your potatoes are on the stove, whip up the dressing to give it some time to stand and let the flavors combine. In a small bowl, add the 2/3 cup of plain low fat yogurt, 1 teaspoon of wasabi powder, ½ teaspoon of salt, and the 1/3 cup of dill-infused olive oil.  Mix together with a whisk, add any additional salt to your taste and let stand.

Rinse and dry the large bunch of 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 cooled potatoes to a large mixing bowl. Add the wasabi-dill dressing and mix to cover the potatoes well. Add the chopped watercress and mix to combine. Season with salt to your taste and serve at room temperature.

MAKES 6 SERVINGS

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