Warm Potato Salad With Watercress

1. 1

   Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of

2. 2

   , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.

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