Ingredients

1 1/2 pounds small, white skinned waxy potatoes.

A drizzle of extra-virgin olive oil

1 bunch watercress, washed

Coarse salt

Dressing ingredients
1/2 cup plain yoghurt
1/4 cup extra-virgin olive oil
2 tablespoons prepared horseradish or 1/2 teaspoon wasabi powder

Directions

Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.

Transfer cooked potatoes to a bowl. Combine yoghurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.