Active Time

　　20 min

　　Total Time

　　40 min

　　Adding watercress to potato salad gives this old standby new life. We particularly like the contrast of the crisp, peppery green against the warm, vinegar- and mustard-spiced potatoes.

　　

Ingredients

Makes 6 servings

　　3 lb yellow-fleshed potatoes such as Yukon Gold

　　1/4 cup cider vinegar

　　1 tablespoon grainy mustard

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/4 teaspoon sugar

　　1/2 cup thinly sliced shallots (2 medium)

　　1/2 cup olive oil

　　2 bunches watercress (4 cups loosely packed), coarse stems discarded

　　

Step 1

Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.

　　

Step 2

While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.

　　

Step 3

Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.