New Potato & Radish Salad with Mustard-Dill Vinaigrette

Name: New Potato & Radish Salad with Mustard-Dill Vinaigrette
Ingredients: Apple cider vinegar, 6 tablespoons (3 fl oz/90 ml); Cornichons, 7, minced; Shallot, 1, minced; Vegan mustard, 3 tablespoons; Organic sugar, 1 tablespoon; Extra-virgin olive oil, ½ cup (4 fl oz/120 ml) plus 1 tablespoon; Red new potatoes, 2 lb (1 kg); Sea salt; Celery, 4 ribs, finely chopped; Radishes, 8 large, trimmed and finely chopped; Fresh dill, 2 tablespoons coarsely chopped

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Tart, salty, and full of pickled flavor, cornichons are a smart way to keep vegetables in the pantry. Along with mustard, they add zip to the tender waxy potatoes and crunchy radishes and celery in this salad. If your radish leaves are fresh and green, chop them and toss into the salad as well to add nutrients and prevent food waste.

Ingredients

For the Vinaigrette

Apple cider vinegar, 6 tablespoons (3 fl oz/90 ml)
Corn

Method

To make the vinaigrette, in a large bowl, whisk together the vinegar, cornichons, minced dill, shallot, mustard, sugar, and ½ teaspoon salt until the sugar and salt dissolve. Add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. Season to taste with salt.
Have ready a bowl of ice water. In a large saucepan, combine the potatoe