Winter Garden Potato Salad

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  • Serves: 12
  • Cal: 177
  • By: Diana Dillard, Seattle Culinary Academy, Seattle Central Community College
Winter Garden Potato Salad


  • 2 pounds small Washington red potatoes
  • 1 teaspoon salt
  • Lemon Vinaigrette
  • 2 bunches watercress, woody stems removed (about 2 cups)
  • 10 medium radishes, sliced 1/4 inch thick
  • 1/4 cup 1-inch diagonal slices chives
  • Salt and cracked black pepper

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