1/2 lb. baby potatoes
Persian cucumbers, cut into ¼-in. pieces
1/4 c. fresh lemon juice
3 tbsp. whole-grain mustard
1 tbsp. Dijon mustard
2 c. watercress
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh chives
- Place potatoes in a medium pot and cover with water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain and run under cold water to cool. Halve any potatoes that are large and transfer to a large bowl.
- Meanwhile, in a medium bowl, toss cucumbers with lemon juice; let sit, tossing occasionally. When potatoes are done, using slotted spoon, transfer cucumbers to bowl with potatoes, leaving lemon juice behind.
- Into lemon juice, whisk mustards and 1/2 tsp salt; then toss with potatoes. Fold in watercress and herbs.
PER SERVING: 170 calories, 0.5 g fat (0 g saturated), 5 g protein, 575 mg sodium, 35 g carbohydrate, 3 g fiber
COST PER SERVING: $2.24