- 1½ pounds small Yukon Gold potatoes
- Sea salt, to taste
- Black pepper, to taste
- 2 tsp. grainy Dijon-style mustard
- 2 Tbsp. rice vinegar
- 2 Tbsp. canola oil
- 1 Tbsp. extra-virgin olive oil
- 1 bunch watercress
In 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.