Warm Potato Salad with Watercress

adapted from Gourmet Everyday Quick Kitchen

via Jeanne Milligan

serves 6

3 pounds yellow-fleshed potatoes such as Yukon Gold

¼ cup cider vinegar

1 tablespoon grainy mustard

¾ teaspoon salt

½ teaspoon black pepper

¼ teaspoon sugar

½ cup thinly sliced shallots (2 medium)

½ cup olive oil

2 bunches watercress (4 cups loosely packed), coarse stems

Peel potatoes and cut into ¾-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water, uncovered until just tender, 10 – 15 minutes.  Drain in a colander.

While potatoes are cooking, whisk together vinegar, mustard, salt, pepper and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.

Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

A delicious accompaniment to fish, chicken, or pork!