Potato Watercress Salad with Caramelized Onions & Golden Raisins
There are so many versions of potato salad, and no doubt you have your own recipe that's been passed from generation or family to family. This recipe is a riff on a classic made a bit more modern with the addition of our sweet caramelized onions and fresh watercress greens.
2 pounds Yukon gold potatoes cut into 1⁄2 inch dice1⁄2 cup mayonnaise
2 tablespoons Bella Cucina Chestnut Honey
2 Tablespoons Bella Cucina Balsamic Mustard
1⁄4 cup cider vinegar
2 tablespoons walnut oil (or extra virgin olive oil)
1 teaspoon dried thyme
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1⁄2 cup Bella Cucina Caramelized Onion + Golden Raisin Antipasti
1 cup watercress leaves, thick stems removed
In boiling salted water, cook the potatoes until they are soft and break apart when pierced with a fork. Drain. While the potatoes are cooking, in a large mixing bowl, combine the mayonnaise, honey, mustard, vinegar, oil, thyme and salt. . Toss the potatoes with the mayonnaise mixture while the potatoes are still slightly warm so it absorbs more of the flavor. Gently fold in the onion and watercress. Taste for seasoning and adjust as needed.