Yukon-Gold Potato and Watercress Salad
2 pounds Yukon gold potatoes cut into ½ inch dice
½ cup mayonnaise
2 tablespoons Bella Cucina Chestnut Honey Mustard1/4 cup cider vinegar
2 tablespoons walnut oil
1 tablespoon dried thyme
½ red onion, sliced paper thin
1 cup watercress leaves, stems removed
In boiling salted water, cook the potatoes until they are soft and just break apart when pierced with a fork. Drain.
In a mixing bowl, combine mayonnaise, mustard, vinegar, walnut oil, and thyme.
Toss the potatoes with the mayonnaise mixture.
Gently fold in the onion and watercress.
Serve with your favorite Panini sandwich.
Buon appetito! copyright 2011 Alisa Barry