Potato and Watercress Salad

• 1 1/2 pounds small red potatoes
• 2 bunches watercress
• 1 tablespoon Dijon-style mustard
• 13 cup peanut oil
• 1 tablespoon soy sauce
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt

1. Remove and discard eyes and any damaged parts of potatoes, but do not peel them.
2. Rinse well under cold water, place in a saucepan and cover with cold water.
3. Bring water to a boil over high heat; then, reduce heat to medium.
4. Boil gently until potatoes are tender, 20 to 25 minutes.
5. Drain any water from the potatoes, and spread them out in a gratin dish to cool.
6. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices.
7. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
8. Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps.
9. Wash the trimmed watercress and dry thoroughly.
10. There should be about 4 cups.
11. Mix the remaining ingredients together in a bowl large enough to hold the finished salad.
12. Do not worry if these dressing ingredients separate.
13. The mixture should not be emulsified.
14. At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly.
15. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.

red potatoes, bunches, mustard, peanut oil, soy sauce, redwine vinegar, freshly ground pepper, salt

Taken from cooking.nytimes.com/recipes/5121 (may not work)