Total Calories: 157
1. Place the potatoes in a large pot and add about 11/2 inches of water. Cover the pot, bring to a boil, then reduce the heat to medium-low. Cook the potatoes, stirring occasionally, about 10 minutes or until tender.
2. Drain the potatoes and transfer to a bowl. Add the onion and mix.
3. Place the dressing ingredients in a small bowl, stir well, and pour over the potato-onion mixture. Mix well and refrigerate for an hour or so until well chilled.
4. Add the watercress and dulse to the chilled salad and mix well. Garnish with watercress sprigs before serving.
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