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Potato Salad With Mustard Sauce And Watercress

Ingredients

• 11/4 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)

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