Potato Salad with Mustard Sauce

healthyish potato apple cider vinegar dijon mustard pickle dill watercress

Andy Baraghani

4 servings

Source

Ingredients

1¼ 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)

Method

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).

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

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

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

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