POTATO & RADISH SALAD WITH MUSTARD-DILL VINAIGRETTE

serves 6
6 Tbsp (3 fl oz/90 ml) cider vinegar
7 cornichons, minced
1⁄4 cup (1⁄3 oz/10 g) minced fresh dill,
plus 2 Tbsp coarsely chopped
1 shallot, minced
3 Tbsp Dijon mustard
1 Tbsp sugar
Salt
1⁄2 cup (4 fl oz/125 ml) plus 1 Tbsp
extra-virgin olive oil
Ice water
2 lb (1 kg) red new potatoes of uniform size
4 celery ribs, chopped
8 large radishes, finely chopped
1⁄3 cup (21⁄2 oz/75 g) crème fraîche
In a small bowl, whisk together the vinegar,
cornichons, minced dill, shallot, mustard,
and sugar. Season with 1⁄2 tsp salt and stir
until the sugar dissolves. Slowly whisk
in the oil until well blended to make
a vinaigrette.
Have ready a bowl of ice water. In a large
saucepan, combine the potatoes, 1 Tbsp salt,
and water to cover by 2 inches (5 cm) and
bring to a boil. Reduce the heat to medium,
cover partially, and simmer until the potatoes
are just tender when pierced with a knife,
7–9 minutes.
Drain the potatoes and transfer to the ice
water. Let stand until cool, then drain again.
Cut each potato into quarters and transfer
to a large bowl.
Whisk the vinaigrette and drizzle it over
the potatoes. Add the celery and radishes
and toss gently. Adjust the seasonings if
necessary. Sprinkle with the chopped dill.
Serve, passing the crème fraîche at the table.

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