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New Potato and Dill Salad

  • DifficultyEasy
1 kg of boiled, new season potatoes (skin on), cooled.

For the Dressing

75 ml sunflower oil or other neutral oil
25ml white wine vinegar
1 tbsp Dijon mustard
1 tbsp caster sugar
1 medium shallot, very finely chopped
1 bunch of dill, finely chopped
Salt and pepper to taste

1. Boil the potatoes until firm but just done. You can use slightly warm potatoes for this dish – or you can use cooled ones straight out of the fridge. But do dress them just before serving.

2. To make the dressing, whisk the liquids, mustard and sugar until the sugar has dissolved – then fold in the chopped shallot and dill.

3. Pour dressing over potatoes and ensure evenly covered.

Recipe by Bronte Aurell for ScandiKitchen

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