Mustard Seed Potato Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs fingerling potatoes (you can also use red bliss or other heirloom potatoes)
• 1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)
• 2 1/2 teaspoons dijon mustard
• 1/2 cup red wine vinegar
• 1 1/2 cups olive oil
• 1 tablespoon yellow mustard seeds
• salt and pepper
• 2 medium red onions, sliced thin
• 1/3 cup chopped fresh herb (parsley, tarragon, and thyme)
• 2 bunches watercress

Recipe

• 1 clean and slice potatoes into bite sized rounds and boil until fork tender.
• 2 squeeze out the pulp from the head of garlic.
• 3 make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end.
• 4 while potatoes are still warm and drained, toss with vinaigrette. just before serving add onions, herbs and watercress.