Pickles enhance the flavor of this classic picnic side dish. You'll wonder how you ever made potato salad without them!
2 1/2 lb. new potatoes
Freshly ground black pepper
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine
2 tsp. mustard seeds
2 c. watercress
1/4 c. chopped fresh chives
1/3 c. chopped fresh flat-leaf parsley
Place potatoes in Vitaclay pot; cover with cold salted water. Set on "Stew" or fast" to cook for 30 minutes or until tender, and drain.
Meanwhile, whisk together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.