2 tablespoons Moutarde de Dijon
2 tablespoonsMoutarde a l’Ancienne
1¼ oz. Peewee, peanut, or baby potatoes (as small as possible), scrubbed
2 tbsp. Apple Cider vinegar
2 tbsp. chopped Dill Pickles
1 tsp. Pickle brine
2 tbsp. chopped dill, plus more for serving
Freshly ground black pepper
2 cups Trimmed watercress
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).
Meanwhile, mix vinegar, Dijon mustard, whole grain mustard, pickles, pickle brine, and 2 Tbsp. dill in a large bowl.
Slice potatoes in half and transfer to bowl with vinegar mixture; season with salt and pepper and toss to coat. Let cool.
Add watercress and toss to coat. Top with more dill, a good drizzle of oil, and more pepper.
Credit: Andy Baraghani