New Potato And Radish Salad With Mustard-Dill Vinaigrette
Enjoy a refreshing and flavorful Potato Salad with Dill and Mustard dressing. This dish combines tender red new potatoes with crunchy celery and radishes, all tossed in a zesty vinaigrette made with cider vinegar, Dijon mustard, and fresh dill. The addition of crème fraîche adds a creamy finish to this delightful salad, perfect for serving as a side dish at your next gathering.
— Constant Cookbook
Ingredients
- 6 Tbs. cider vinegar
- 7 cornichons, minced
- 1/4 cup minced fresh dill, plus 2 Tbs. coarsely chopped dill
- 1 shallot, minced
- 3 Tbs. Dijon mustard
- 1 Tbs. sugar
- 1/2 tsp. plus 1 Tbs. sea salt, plus more, to taste
- 1/2 cup plus 1 Tbs. extra-virgin olive oil
- 2 lb. red new potatoes, all about the same size
- 4 celery stalks, cut into small dice
- 8 large radishes, trimmed and cut into small dice
- 1/3 cup crème fraîche
Instructions
- In a small nonreactive bowl, whisk together the vinegar, cornichons, the 1/4 cup minced dill, the shallot, mustard, sugar and the 1/2 tsp. salt until the sugar dissolves. Slowly whisk in the olive oil until well blended to make a vinaigrette. Taste and adjust the seasoning with salt.
- Fill a large bowl two-thirds full with ice water. In a large saucepan, combine the potatoes and the 1 Tbs. salt, add water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium, cover partially and simmer until the potatoes are just tender when pierced with a knife, 7 to 9 minutes.
- Drain the potatoes in a colander and immediately transfer them 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 to recombine, then drizzle it over the potatoes. Add the celery and radishes and stir gently. Taste and adjust the seasoning with salt. Transfer the salad to a serving bowl and sprinkle with the 2 Tbs. chopped dill. Serve immediately, passing the crème fraîche for dolloping at the table. Serves 6.
- Adapted from Williams-Sonoma <i>New Flavors for Salads,</i> by Dina Cheney (Oxmoor House, 2009).
Yield
Serves 6.
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