Watercress and Potato Salad

• 3 lbs potatoes (red, yukon gold, fingerlings, mixed)
• 14 lb bacon
• 1 red onion
• 2 tablespoons Dijon mustard
• 3 tablespoons white balsamic vinegar
• 1 garlic clove (finely chopped)
• 12 tablespoon honey
• black pepper
• 12 teaspoon salt
• 6 tablespoons extra virgin olive oil
• 2 tablespoons capers
• 2 cups watercress (loosely packed and very clean)

1. Boil potatoes in salted water until tender.
2. Time varies depending on the variety of potato.
3. Drain and set aside to cool.
4. Meanwhile, dice the bacon and saute until crisp.
5. Drain on a towel.
6. Dice and saute the red onion in the bacon fat until golden and crisp.
7. Drain.
8. In a large bowl combine next 7 ingredients and whisk until combined.
9. Dressing will emulsify if you add the oil slowly, last, while whisking.
10. Otherwise, stir before using -- no need to have it be emulsified.
11. Slice potatoes and place in dresing.
12. Sprinkle in the capers, bacon and onion.
13. Add the washed and trimmed watercress just before serving.

potatoes, bacon, red onion, mustard, white balsamic vinegar, garlic, honey, black pepper, salt, extra virgin olive oil, capers

Taken from www.food.com/recipe/watercress-and-potato-salad-162653 (may not work)