Jersey Royal Potato & Watercress Salad with Lemon-Dill Vinaigrette

Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a fork.

While the potatoes are cooking, prepare the vinaigrette. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, salt, and pepper.

Drain the potatoes and allow them to cool slightly. Once cool enough to handle, halve or quarter them depending on their size.

In a large mixing bowl, combine the cooked potatoes, watercress, and chopped dill.

Pour the lemon-dill vinaigrette over the potato mixture and toss gently to coat.

Serve immediately or chill for later. Chilling for at least 30 minutes allows the flavors to meld.