Ingredients
Scale
- 1.5 lbs (680g) small potatoes (gold, red-skinned, or a mix)
- 1 tbsp salt
- 2 tbsp (30ml) extra virgin olive oil
- 1 tbsp (15ml) red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp grainy mustard
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 4 tbsp fresh dill, chopped
- 1 shallot, peeled and diced
- 5–6 cornichons (or dill pickles), diced
- 1 tbsp (15ml) cornichon juice
Instructions
- Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for 15 minutes until tender. Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Add Dijon mustard, grainy mustard, 3 tbsp dill, diced shallots, cornichons, and cornichon juice. Mix well.
- Add the warm potatoes to the vinaigrette and toss gently to coat. Adjust seasoning if needed. Serve warm or chilled, garnished with remaining dill.
Notes
- Best made with waxy potatoes like Yukon Gold or red potatoes.
- Let the salad sit for 30 minutes before serving to enhance flavors.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg