Warm Potato-Watercress Salad

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4 or 5 Yukon gold or other thin-skinned potatoes (6 to 8 oz. each, about 2 lb. total)

1/4 pound watercress

1/2 cup finely chopped shallots

1/2 cup white wine vinegar

2 tablespoons coarse-ground mustard

1 teaspoon sugar

1/2 teaspoon dried tarragon

About 1/2 cup sour cream or reduced-fat sour cream


1/4 cup fat-skimmed chicken broth (optional)

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