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.
Serves 4


  • 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.


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