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.
Ingredients
4 servings
1¼
2
2
2
2
1
2
2
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.
How would you rate Potato Salad with Mustard Sauce and Watercress?
Leave a Review
Reviews (12)
Back to TopVery tasty salad. I added some kidney beans for protein and had it for dinner on a hot summer day. Next time, I would omit the chopped pickles. I love pickles but thought they were too strong and took from the other flavors. (Or maybe it would be better if they were chopped very fine.) Regarding the question of warm vs cold, I thought was best at room temperature. The watercress would wilt if served too warm.
Anna
Oregon
6/25/2021
Can this be served warm . Or is it best cold
Paula
6/19/2021
Forgot to add watercress and drizzle olive oil, but still the best side I served with Memorial Day ribs. Such a creative recipe. The flavor combination is really satisfying.
Kelly
48176
5/29/2021
Works well with pickled caper berries instead of pickles!
Floaty McFloaty
London, UK
2/16/2021
Loved it!! Had to substitute the Vinegar with white wine vinegar but tasted great with it too. Also added a few capers since I love them. Would make a little more sauce but otherwise really good!
Eatingberliner
berlin
5/23/2020
This was amazing! I'm a big fan of mustard and pickles so I loved the dressing. Don't be nervous about the bright flavors - everything blends really well together after those warm potatoes soak up that liquid. Look forward to making again!
Anonymous
Milwaukee
5/11/2020
This potato salad was pretttttty good, though I did find that the pickle flavor overpowered the mustard. If I made it again I would probably cut down on the pickles and pickle juice. I couldn’t find watercress and arugula was a fine replacement.
soapnana
Chicago
7/5/2018