Simple and lovely, this potato salad tastes of summer and picnics – and can be paired with anything from salmon to meatballs. The best thing is that it takes only a few minutes to prepare after the potatoes have been boiled – and you can enjoy it hot or cold.
Cook the potatoes in their skin (new potatoes or salad potatoes). You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.
• 75ml sunflower oil or other light oil
• 25ml white wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp caster sugar
• 1 medium shallot, very finely chopped
• 1 bunch of dill, finely chopped (around 30g)
• Salt and pepper to taste
1 Whisk the liquids, mustard and sugar until the sugar has dissolved, then fold in the chopped shallot and dill.
2 Pour the dressing over the potatoes and make sure each potato is coated.
Recipe courtesy of Bronte and Jonas Aurell, the founders of ScandiKitchen