Potato salad is the ultimate crowd-pleaser. This healthier version of the original is made with olive oil mayonnaise, and incorporates one of our favorite super greens, watercress, for a pop of color and a little crunch.
11⁄2 pounds unpeeled red potatoes
1⁄2 red onion, thinly sliced
1 bunch watercress leaves, washed and trimmed
2 tablespoons Dijon mustard
1 tablespoon olive oil mayonnaise
2 tablespoons fresh lemon juice
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon sea salt
In a large stockpot, boil the potatoes in water to cover until fork-tender, about 10 minutes. Drain and let cool.
While the potatoes are cooling, make the dressing: In a large bowl, whisk together the mustard, mayonnaise, lemon juice, pepper, and salt until well-combined.
Cut the cooled potatoes into 1-inch cubes. Add the potatoes, onion, and watercress to the bowl with the dressing and toss gently to coat.