Name: Potato Salad with Mustard Sauce
Yield: 4 servings
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)

Image may contain Plant Dish Food Meal Produce Vegetable Seasoning and Lunch

Photo by Alex Lau, Styling by Sue Li

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Potato Salad with Mustard Sauce and Watercress

Recipe notes