Potato Salad with Mustard Sauce and Watercress

http://www.bonappetit.com/recipe/potato-salad-with-mustard-sauce

Ingredients

  • 11/4 pounds peewee, peanut, or baby potatoes (as small as possible), scrubbed
  • Kosher salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons chopped dill pickles
  • 1 tablespoon pickle brine
  • 2 tablespoons chopped dill, plus more for serving
  • Freshly ground black pepper
  • 2 cups trimmed watercress
  • Olive oil (for drizzling)

Directions

  • 1.

    Place potatoes in a large pot and cover with cold water. Throw in a palmful of salt and bring to a boil. Reduce heat and simmer until fork-tender, 15–20 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the flavors).

  • 2.

    Meanwhile, mix vinegar, Dijon mustard, whole grain mustard, pickles, pickle brine, and 2 Tbsp. dill in a large bowl.

  • 3.

    Slice potatoes in half and transfer to bowl with vinegar mixture; season with salt and pepper and toss to coat. Let cool.

  • 4.

    Add watercress and toss to coat. Top with more dill, a good drizzle of oil, and more pepper.

  • 5.

    Potato salad, without watercress, can be made 1 day ahead. Cover and chill.