Old MacDonald's Potato Box Recipes
Roasted Potato Salad with Watercress and Balsamic Vinaigrette Ingredients 2 lb. small fingerling, Yukon Gold or new potatoes, cut into 1-inch pieces 2 Tbs. olive oil 1/2 tsp. chopped fresh thyme Salt and freshly ground pepper, to taste 3 Tbs. balsamic vinegar 2 Tbs. Dijon mustard 1/4 cup extra-virgin olive oil 2 bunches watercress, large stems removed Directions Preheat an oven to 400ºF. In a bowl, combine the potatoes, olive oil, thyme, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 1 hour. Let cool for about 10 minutes. Meanwhile, in a small bowl, whisk together the vinegar and mustard until blended. Add the extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth and emulsified. Season the vinaigrette with salt and pepper. In a large bowl, combine the potatoes, watercress and vinaigrette, to taste, and toss to mix. Divide the salad among individual plates. Serve immediately. Serves 4.

Old MacDonald's Potato Box Recipes

Roasted Potato Salad with Watercress and Balsamic Vinaigrette

Ingredients

2 lb. small fingerling, Yukon Gold or new
potatoes, cut into 1-inch pieces
2 Tbs. olive oil
1/2 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
3 Tbs. balsamic vinegar
2 Tbs. Dijon mustard
1/4 cup extra-virgin olive oil
2 bunches watercress, large stems removed

Directions

Preheat an oven to 400ºF.

In a bowl, combine the potatoes, olive oil, thyme, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 1 hour. Let cool for about 10 minutes.

Meanwhile, in a small bowl, whisk together the vinegar and mustard until blended. Add the extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth and emulsified. Season the vinaigrette with salt and pepper.

In a large bowl, combine the potatoes, watercress and vinaigrette, to taste, and toss to mix. Divide the salad among individual plates. Serve immediately. Serves 4.