Warm Potato Salad With Watercress

• 3 lb yellow-fleshed potatoes such as Yukon Gold
• 1/4 cup cider vinegar
• 1 tablespoon grainy mustard
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon sugar
• 1/2 cup thinly sliced shallots (2 medium)
• 1/2 cup olive oil
• 2 bunches watercress (4 cups loosely packed), coarse stems discarded

1. Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of
2. , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
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. Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

yellowfleshed potatoes, cider vinegar, grainy mustard, salt, black pepper, sugar, shallots, olive oil, bunches

Taken from www.epicurious.com/recipes/food/views/warm-potato-salad-with-watercress-238097 (may not work)