Under 30 Minutes
Potato Salad with Celery, Cress, and Bacon
Assembling this potato salad while the potatoes are still warm is key. They'll absorb more flavor from the vinegar and oil, and the heat will also slightly wilt the celery and watercress.
- 1 1/2 pounds small fingerling potatoes
- Coarse salt and freshly ground pepper
- 4 strips thick-cut bacon (about 6 ounces)
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 cup thinly sliced celery (2 stalks)
- 1 cup celery leaves
- 2 cups watercress, large stems trimmed
Place potatoes in a medium pot; cover with 2 inches water. Season water generously with salt. Bring to a boil, then reduce to a simmer. Cook potatoes until tender, 10 to 12 minutes. Drain. When just cool enough to handle, cut in half lengthwise.
Meanwhile, cook bacon over medium heat until fat is rendered and bacon is crisp, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain. Break into bite-size pieces.
Transfer potatoes to a large bowl; gently toss with oil and vinegar. Season with salt and pepper; fold in celery and leaves, watercress, and bacon. Serve warm or at room temperature.