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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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