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Dijon Potato Salad with Watercress

Yields1 ServingPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

At Colavita, we love a hearty salad! Adding freshly roasted baby potatoes to this salad with watercress, green beans and bacon makes this a healthy and substantial salad.
Serves 4.

Potato Salad

 1 ½ lbs baby or creamer potatoes, halved lengthwise
 ¼ lb bacon
 6 oz green beans, cut in half
 5 tbsp Colavita Premium Selection extra-virgin olive oil
 Kosher salt
 2 tbsp Colavita Aged white wine vinegar
 1 tbsp grainy Dijon mustard
 1 medium bunch watercress (about 6 oz.), stemmed
 Freshly ground black pepper

Make the dressing: in a small bowl, whisk the Colavita White Wine vinegar, dijon mustard, and 1/4 tsp. salt. Whisking constantly, slowly pour in the remaining 4 Tbs. olive oil to form a thick dressing. Set aside. Dressing can be made ahead and stored in an airtight container in the fridge.


Position a rack in the center of the oven and heat the oven to 400°F.


Line a baking sheet with parchment paper and place the strips of bacon on the parchment. Roast in the oven until your bacon is cooked and crispy, about 7 minutes. Remove from the oven and cool. Once cool, slice the bacon into ½” pieces.


On another large rimmed baking sheet, toss the potatoes with 1 tbsp Colavita olive oil and 1/2 tsp. salt. Roast, tossing occasionally, until golden brown and tender, about 20 minutes.


Meanwhile, blanch the green beans. Bring a medium pot of water to boil. Add ½ tsp salt and the green beans. Boil for 4 minutes, drain.


Pour half of the dressing directly over the hot potatoes on the baking sheet. Toss until the potatoes absorb the dressing.


Transfer the potatoes to a large salad bowl.


Add the watercress, green beans and bacon and toss, adding 2 more tablespoons of the dressing if needed.


Season to taste with additional salt and pepper. Serve with the remaining dressing on the side.