Watercress Salad with Warm Baby Potatoes

Ventura has a wonderful farmers market that happens every Saturday, rain or shine. Smiling vendors have fresh colorful fruit and vegetables, baked goods, fresh coffee, cheese, flowers, and honey. I was overwhelmed and in complete euphoria. When I finally snapped out of it, I realized I had bought watercress and baby potatoes. My sister had fresh dill so the idea came to me that I will make a Watercress Salad with Warm Baby Potatoes and Dill Dressing. Here's how that magic happened...

Beautiful watercress from farmers market

1. First we must roast the potatoes. Using a heavy pan, rolling pin or tenderizing mallet smash 12 baby potatoes until they crack open.

Toss on a baking sheet with a drizzle of good olive oil, 1 tablespoon fresh chopped dill, and a sprinkle of salt and fresh cracked black pepper. Cover with foil and bake at 425 degrees for 25 minutes or until a knife goes right through the potato.

2. For the dressing, combine 1/4 cup good quality balsamic vinegar, 1 tablespoon fresh chopped dill, 1 teaspoon Dijon mustard and 1/4 teaspoon fresh cracked pepper. While whisking, drizzle in about 1/4 cup good quality olive oil. Set aside.
3. Rinse about 4 cups of the watercress and remove thick stocks so you have the tender leaves and small stems left. Toss with the dill dressing and divide the dressed salad among four plates. Top with three potatoes and there is a healthy and fun salad made with local ingredients.