Mustard Seed Potato Salad

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2 pounds fingerling potatoes (you can also use red bliss or other heirloom potatoes)

1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)

2 1/2 teaspoons Dijon mustard

1/2 cup red wine vinegar

1 1/2 cups olive oil

1 tablespoon yellow mustard seeds

Salt and pepper

2 medium red onions, sliced thin

1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)

2 bunches watercress