Jersey Royal Potato and Watercress Salad with Mustard Vinaigrette

Wash the Jersey Royal potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt.

Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a knife. Drain well.

While the potatoes are cooking, prepare the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard and white wine vinegar.

Gradually whisk in the olive oil until the vinaigrette is emulsified and creamy.

Season the vinaigrette to taste with sea salt and black pepper.

Once the potatoes are cool enough to handle, gently crush them slightly with the back of a fork or spoon. This will help them absorb the vinaigrette.

In a large bowl, combine the crushed Jersey Royal potatoes, watercress, and mustard vinaigrette. Toss gently to coat.

Serve the salad immediately or chill for later. It's best served at room temperature or slightly chilled.