I have mentioned several times that when one has a backyard vegetable garden, it is efficient and fun to plan meals around whatever is being harvested, instead of having a battle to fit them on a strict menu, or having to change it. In my previous post I had, amongst the harvested produce, the last of my watercress and a good bunch of rainbow mini tomatoes, so I added some mini potatoes and made a refreshing salad, as seen in the photo above. The Mexican touch comes from a lime-based dressing, along with a sprinkle of fresh cheese and ground red hot chili.
Watercress and Potato Salad – Ensalada de berros y papa
Printable recipe: Watercress and Potato Salad
Ingredients
1 lb (450 g) mini potatoes; washed and boiled just until cooked but still firm
1 bunch watercress*; washed and drained
½ lb (225 g) mini tomatoes; washed
¼ lb (110 g) fresh cheese, such as añejo, panela, or light feta
4 tbsp olive oil
2 tbsp lime juice
Salt, to taste
Ground red chili, such as Comapeño or cayenne, optional, to taste
Allow potatoes to cool down to room temperature, then slice in half and place in a mixing bowl. Chop watercress coarsely and add to the bowl. Cut tomatoes in half and add to the bowl. In a jar with lid, shake oil, lime juice, salt and ground red chili (if using) to prepare the dressing. Pour over vegetables, then toss gently to incorporate. Crumble the cheese on top. Serve with more ground chili on the side.
* NOTE: If homegrown watercress is not available, make sure you know that it comes from a clean, reliable source. If foraging, stay away from bodies of water by animal farms, factories or other possible factors for water contamination, which watercress could absorb.
In my previous post, the rest of the harvest consisted of green perilla leaves (ao shiso), edamame pods, garlic chives and green beans. Because of the ingredients, I prepared three Asian-inspired side dishes, from left: steamed perilla with Korean seasoning (chopped scallions, sesame seed, soy sauce, sesame oil and brown sugar); stir-fried green beans with garlic chives and hot peppers, seasoned with soy sauce, rice wine vinegar and black pepper; and boiled edamame with coarse salt:
But I digress, the potato and watercress salad was a big hit, so next year I might try to also grow mini potatoes, to have a full garden-to-table dish.
I am bringing my recipe to Thursday Favourite Things #726 with Bev @ Eclectic Red Barn, Katherine @ Katherine’s Corner, Nina @ Vintage Mama’s Cottage, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance, Pam @ An Artful Mom and Linda @ Crafts a la Mode.
I am sharing my recipe at Full Plate Thursday #759 graciously hosted by Miz Helen @ Miz Helen’s Country Cottage.
I am joining Fiesta Friday # 605 with Angie @ Fiesta Friday.
My Slice of Mexico 