Potato Salad with Watercress & Shaved Radishes

potato salad watercress shaved radishes

Recipe by Rochelle Palermo

  • 4Servings


  • 1 lb. Yukon Gold potatoes, sliced 1/4 inch thick
  • 1/2 cup sour cream
  • 1/4 cup drained capers
  • 1 tbsp. Dijon mustard
  • 2 tsp. lemon zest, plus 1 tbsp. juice
  • 3 radishes, thinly sliced
  • 1 cup watercress


In pot, cover potatoes with 2 inches cold, salted water; bring to a boil. Cover and cook over medium until tender, about 8 minutes. Drain; cool. In bowl, mix sour cream, capers, mustard, lemon zest and juice; season. Spread half on platter. Top with potatoes. Dollop with remaining mixture. Top with radishes and watercress; season.

Cool Trick: When boiling spuds, start them in cold water to prevent them from being mushy on the outside and crunchy on the inside.