Tangy Potato Salad

Pickles enhance the flavor of this classic picnic side dish. You'll wonder how you ever made potato salad without them!

Ingredients

• 2 1/2 lb. new potatoes
• Kosher salt
• 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

Directions

1. 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.
2. 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.