Ingredients

The following ingredients have 4 Servings
  • 2 lbs small red or yellow potatoes, halved
  • 3 tbsp white vinegar
  • 2 tbsp dijon mustard, any variety
  • 3 tbsp finely chopped fresh dill, or more to preference
  • 3 tbsp minced shallot (approx. 1 small shallot)
  • 2 cloves garlic, grated
  • salt and pepper, to taste

Instruction

  • Rinse and scrub the potatoes then slice in half and place in a large saucepan. Fill the pot with enough water water to cover the potatoes. Add a 1/2 tsp of salt to the water.
  • Bring to a boil then reduce heat slightly and cover. Cook for 10-15 minutes, depending on size. They’re ready when you can easily pierce with a fork for knife.
  • Once cooked, reserve a scoop of the cooking water then drain the potatoes and add to a large mixing bowl.
  • Add the rest of the ingredients, season with salt and pepper and mix until thoroughly combined. If desired, add 1-2 tbsp of the reserved potato cooking liquid for creaminess and moisture.
  • Serve right away while warm or chill in the fridge for 1-2 hours before serving to allow flavours to develop.