Jersey Royal Potato and Watercress Salad with Lemon-Dill Dressing

Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Reduce heat and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and allow them to cool slightly. Once cool enough to handle, halve or quarter larger potatoes.

While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, chopped dill, salt, and pepper.

In a large mixing bowl, combine the cooled potatoes and watercress.

Pour the lemon-dill dressing over the potatoes and watercress. Gently toss to coat.

Serve immediately or chill for later. The salad is best served at room temperature.