This is a great salad to serve with grilled meat or poultry. When refrigerated, it lasts for several days and seems to improve in flavor. You may want to double the recipe, just to have some on hand as leftovers!
Put the potatoes in a saucepan with enough lightly salted water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to medium-low and boil gently until tender when pierced with the tip of a knife, 20 to 30 minutes. Meanwhile, drain, but do not rinse, the beans and place the onion slices in a bowl with ice water to cover.
In a salad bowl, whisk together the vinegar, salt, cumin, garlic, and pepper. Gradually whisk in the oil.
Drain the potatoes, and when cool enough to handle, peel and cube them. Drain the onion slices. Add the potatoes, beans, onion, and parsley to the salad bowl and toss gently. Chill or serve at room temperature. Serve the salad surrounded by watercress leaves.
© 2006 All rights reserved. Published by Abrams Books.