175 ml mayonnaise 3/4 cup
75 ml buttermilk 1/3 cup
45 ml coarse grained mustard 3 tbsp
25 ml lemon juice 2 tbsp
15 ml dijon mustard 1 tbsp
10 ml balsamic vinegar 2 tsp
1 kg red potatoes, peeled & julienned 2 lb
500 g carrots, peeled & julienned 1 lb
250 g celery, sliced 1/2 lb
1 bunch watercress
15 ml green onion, chopped 1 tbsp
Whisk together first 6 ingredients. Season to taste with salt and pepper. Set aside. Cook potatoes in large pot of boiling salted water, until just tender, about 3 to 5 minutes. Rinse with cold water. Drain. Cook carrots until tender-crisp, about 2 minutes. Add celery. Cook one minute longer. Rinse under cold water. Drain.
Combine vegetables. Add enough dressing to coat. Cover and refrigerate. Arrange watercress around edge of platter. Mound potato salad in centre. Sprinkle with chopped green onion.
Serves 8