Chef Daniel Angerer, of Dig Inn Seasonal Markets, says tossing just-boiled Yukon Golds with a dressing made from sea salt, grainy Dijon mustard, oil and vinegar helps the potatoes soak up the seasonings.
DirectionsIn a 2-quart pot, combine potatoes with salt and cover with water. Cook potatoes for 45 minutes or until soft when pierced with a knife. Drain cooking water off the potatoes.
Cool potatoes for 15 minutes and cut into bite-sized pieces.
In a large bowl, combine sea salt, mustard and vinegar with a wire whisk. Drizzle oils slowly into mixture, continuously whisking, then season with pepper.
Rinse watercress and dry in a salad spinner or with paper towels. Cut into ½-inch pieces (stems included).
Add potatoes and watercress to bowl with dressing, toss and adjust seasoning with pepper and salt.
Published on February 21, 2012