Instructions: In a large pot, boil whole potatoes in salted water until tender but firm.

Drain and cool. While potatoes are cooling, saute bacon until crisp in a large frying pan. Remove bacon and set aside. Add onion to bacon drippings, cooking until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to a boil. Blend cornstarch with water; stir into honey mixture. Cook until mixture thickens. Remove from heat. Crumble bacon and stir bacon and dill into dressing. Cut cooled potatoes in half; leave skins on. In a large bowl, combine potatoes and watercress. Pour dressing over salad. Toss gently and serve

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