Midsommar new potato salad
This time of year is all about enjoying the season’s vegetables, especially humble new potatoes – they taste best right now, freshly dug from the ground. And dill? In Sweden, dill is added to almost everything! Enjoy this salad by Brontë Aurell warm or cold; add the dressing just before serving.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 1kg new potatoes
- 1 tbsp Dijon mustard
- 75ml sunflower (or vegetable) oil
- 2 tbsp white wine vinegar
- 1 tbsp caster sugar
- 1 shallot, finely chopped
- 20g pack dill, finely chopped
Cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain and set aside to cool.
In a large bowl, whisk together the mustard, oil, vinegar and sugar until dissolved, then fold in the shallot and dill; season. Toss the potatoes through the dressing just before serving.
Typical values per serving when made using specific products in recipe