Fill half a large pot with water; add honey. Place over high heat and bring to a boil. Meanwhile, scrub potatoes and cut into large cubes or thick slices. Simmer potatoes until just tender, about 8 minutes. Drain. While potatoes are cooking, prepare other salad ingredients. Set aside. In a small bowl, whisk together the dressing ingredients. In a large bowl, toss vegetables with warm potatoes. Pour on dressing and toss again. Garnish with toasted sesame seeds and fresh watercress. Serve warm.