Forget what you know about potato salads. Our twist on this traditional summer dish is healthier and lighter. We’ll find any excuse to use dill and it works so well here with the tangy mustard and caramelised shallots. This will be your new favourite way to enjoy the humble potato.
Cut any large potatoes in half. Add all the potatoes to a saucepan and cover with cold water. Bring the water to the boil and cook for 15 minutes or until the potatoes are soft.
Prepare the dressing by adding the mustard to a small mixing bowl along with
Drain the potatoes and leave them to cool. Add the potatoes to a large serving bowl and lightly crush them with a fork to help soak up the dressing. Trim the ends off the radishes, then slice them thinly using a sharp knife or a mandoline. Add them to the serving bowl along with the fried shallots and salad dressing.
Roughly chop the dill and add it to the serving bowl. Stir everything together and serve.
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