Warm potato salad with mustard, dill and cornichons

Serves - 4

You’ll need

• 800g waxy potatoes, such as Charlotte or new potatoes
• 1 small shallot, very finely sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tsp wholegrain mustard
• 1 tbsp white wine vinegar
• 1 tbsp cornichon brine
• 6 cornichons, finely sliced
• Small handful dill, roughly chopped
• Small handful flat-leaf parsley, roughly chopped
• Sea salt
• Black pepper

Method

1. Get the potatoes going

Put the potatoes into a large pan of well-salted cold water and bring to the boil. Cook for 15–20 minutes, or until tender all the way through. Drain well, then leave them to steam dry for a minute or two. You want them dry enough to take the dressing properly, not sitting there wet and slightly unhelpful.

2. Make the dressing

While the potatoes cook, whisk together the extra virgin olive oil, Dijon mustard, wholegrain mustard, white wine vinegar and cornichon brine in a large bowl. Add the shallot, a pinch of salt and a good grind of black pepper, then leave it for a few minutes so the shallot softens slightly and loses any unnecessary harshness.

3. Slice the potatoes

Once the potatoes are cool enough to handle, cut any larger ones into thick slices or halves. Do it while they are still warm rather than waiting until they have gone cold and less interested in absorbing any flavour.

4. Bring it all together

Tip the warm potatoes into the bowl with the dressing and add the sliced cornichons, most of the dill and most of the parsley. Toss everything together gently so the potatoes get coated without collapsing into a mustardy mash. The whole thing should feel sharp, savoury and properly awake.

5. Taste and adjust

Have a taste and add a little more salt, black pepper or vinegar if it needs it. Warm potato salad wants to be well seasoned and lively, not flat and overly polite.

6. Serve

Transfer to a serving dish and scatter over the remaining herbs. Serve warm, while the potatoes are still taking on the dressing nicely and everything feels fresh and full of character.

A couple of helpful notes
- Waxy potatoes are the right call here, as they hold their shape much better than floury ones once tossed with the dressing.
- If you want a little more bite, an extra spoonful of chopped cornichons or a touch more brine works very nicely.
- This is excellent alongside grilled vegetables, roast mushrooms or anything smoky from the barbecue.