Baby Potato and Watercress Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon dijon mustard 
• 5  eggs 
• 0.3 cup chives fresh finely chopped
• 1 clove garlic roughly chopped
• 1 tablespoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 cup mayonnaise 
• 4 pounds new potatoes 
• 1 cup yogurt plain
• 2  shallots roughly chopped
• 1 cup watercress sprigs 

Equipment

• food processor
• bowl
• sauce pan
• pot
• blender

Directions

1. Place the potatoes in a large pot.
2. Add 1 tablespoon of the salt and enough water to cover by 2 inches. Bring to a boil. Simmer until fork-tender, about 20 minutes; drain.
3. Place the eggs in a saucepan and add enough water to cover. Bring to a boil and cook for 8 minutes.
4. Drain and transfer to a bowl of ice water. Peel and chop the eggs. In a food processor or blender, process the mayonnaise, mustard, yogurt, shallots, garlic, lemon juice, pepper, and the remaining salt until smooth. Halve the potatoes and place in a serving bowl.
5. Add the dressing and combine.
6. Add the eggs, watercress, and chives and toss. Cover and refrigerate for at least 3 hours before serving.