Spring Fingerling Potato Salad With Crab, Asparagus, And Watercress

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1 pound fingerling potatoes

1 pound asparagus spears, steamed and chilled

1/4 teaspoon salt, divided

1/4 cup light mayonnaise

1/4 cup bottled low-sodium chili sauce

3 tablespoons finely chopped chives

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons capers, drained

2 teaspoons sugar

8 cups trimmed watercress (about 2 bunches)

1 pound lump crabmeat, shell pieces removed

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