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1
Place eggs in a medium pan and cover with cold water.
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2
Turn heat to medium and cook until the water comes to a rolling boil.
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3
Reduce heat and continue cooking for 10 minutes.
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4
Remove the eggs and transfer in a bowl of cold water to stop the cooking.
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5
When the eggs have cooled, peel them, quarter, and set aside.
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6
Place potatoes in a saucepan and cover with cold water.
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7
Bring the water to a simmer over medium heat, season with salt, and cook until the potatoes are just tender and easily pierced with a fork.
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8
Remove the potatoes from the water and rinse briefly under cool water.
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9
Add the carrots to the pot of water and cook until just tender, about 2 minutes.
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10
Rinse under cold water to stop the cooking.
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11
Slice the potatoes into 1/4-inch thick rounds and place in a large bowl along with the carrots.
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12
Add the celery, radishes, and red onion and stir to combine.
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13
Combine the buttermilk, sour cream, and mustard in a small bowl.
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14
Add to the bowl with the potato mixture and toss until potatoes and vegetables are coated.
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15
Refrigerate for at least 2 hours so that flavors blend.
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16
Before serving, season with salt and pepper, to taste.
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17
Fold in the watercress and dill and top with quartered eggs.
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18
Serve chilled or bring to room temperature before serving.
