Recipe: Demoniacal potato salad

Note: Adapted from Hugo Liu's "Gulp Fiction" project.

12 medium new potatoes, preferably a mix of Red Bliss and Yukon Gold

Sea salt to taste

24 medium shiitakes, stemmed and caps wiped clean

3 tablespoons best-quality olive oil, divided

Freshly ground black pepper to taste

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

Large pinch sugar

1 tablespoon minced anchovies

1/3 cup finely diced cucumber (peeled and seeded)

2 green onions, coarsely chopped

2 handfuls watercress, tough stems removed, leaves washed and dried (about 2 cups)

1. Place the potatoes in a pot and add 1 teaspoon salt and cold water to cover. Cover, bring to a boil and cook until easily pierced.

2. While the potatoes cook, heat the oven to 400 degrees. Toss the shiitakes with 1 tablespoon of the oil and salt and pepper to taste. Spread on a baking sheet and roast 10 minutes, stirring occasionally. Remove from the oven and cool, then cut each one in half.

3. To make the dressing, combine the vinegar, lemon juice and mustard in a bowl and blend well. Whisk in the remaining 2 tablespoons olive oil, then the mayonnaise, until smooth. Add the sugar and anchovies and blend well. Season with salt and pepper to taste.

4. When the potatoes are cooked, drain well and dry. Cut each into quarters and place in a large shallow bowl. Add the shiitakes, cucumber and onions and toss to mix, then add the dressing and mix well. Let stand 15 minutes. Just before serving, add the watercress and toss to mix well.

Each of 6 servings: 203 calories; 6 grams protein; 22 grams carbohydrates; 3 grams fiber; 9 grams fat; 1 gram saturated fat; 3 mg. cholesterol; 173 mg. sodium.