|1½||pounds fingerling potatoes, halved or left whole|
|Salt and pepper, to taste|
|2||tablespoons mustard seed|
|3||tablespoons white wine vinegar|
|2||tablespoons Dijon mustard|
|2||tablespoons olive oil|
|½||cup chopped parsley|
|¼||cup chopped dill|
|2||pieces cooked salmon and leeks, flaked|
|1||bunch watercress, thick stems removed|
1. In a large pot, combine the potatoes and garlic with a large pinch of salt and cold water to cover. Bring to a boil, and simmer for 5 to 10 minutes or until potatoes are tender when pierced with a skewer.
2. In a small skillet over medium-high heat, toast the mustard seed for 2 to 3 minutes or until they are aromatic and beginning to brown. Transfer to a bowl large enough to hold the potatoes.
3. In another bowl, whisk the vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil. Taste for seasoning and add more vinegar, if you like.
4. Drain the potatoes and transfer them to the bowl of mustard seeds. Discard the garlic. Add the vinaigrette and toss gently. Let the potatoes cool slightly.
5. Stir in the parsley, dill, and salmon. Serve on a bed of watercress.
Karoline Boehm Goodnick