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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place potatoes in a large pot and cover with cold water. Throw in a palmful of salt and bring to a boil. Reduce heat and simmer until fork-tender, 15–20 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the flavors).
Step 2
Meanwhile, mix vinegar, Dijon mustard, whole grain mustard, pickles, pickle brine, and 2 Tbsp. dill in a large bowl.
Step 3
Slice potatoes in half and transfer to bowl with vinegar mixture; season with salt and pepper and toss to coat. Let cool.
Step 4
Add watercress and toss to coat. Top with more dill, a good drizzle of oil, and more pepper.
Step 5
Do Ahead: Potato salad, without watercress, can be made 1 day ahead. Cover and chill.
