Potato and Watercress Salad

This potato salad does not taste much different from many potato salads, but it is made with half yogurt for the dressing and with vitamin packed watercress mixed in. Healthier!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 4  lbs new potatoes
•  kosher salt
•  fresh ground black pepper
• 5  eggs
• 1  cup mayonnaise
• 1  cup plain yogurt
• 2  tablespoons fresh lemon juice
• 1  tablespoon Dijon mustard
• 2  shallots, minced
• 1  garlic clove, minced
• 1  cup watercress, torn into 2-inch pieces
• 1⁄4 cup fresh chives, chopped

Directions

1. In a large pot, cover potatoes with cold water and bring to a boil; reduce heat to a simmer, add 1 tablespoon salt, and let simmer until tender, 15 to 18 minutes.
2. Meanwhile, in another saucepan, cover eggs with cold water and bring to a boil; remove from heat, cover, and let stand 12 minutes; cut potatoes into bite sized pieces (either slice or dice).
3. Drain saucepan, and run eggs under cold water to cool; peel and roughly chop.
4. In a large bowl, whisk together mayonnaise, yogurt, lemon juice, mustard, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper; fold in potatoes, eggs, watercress, and chives.