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Potato and Radish Salad with Mustard-Dill Vinaigrette

Potato and Radish Salad with Mustard-Dill Vinaigrette

Image credit to: Boston Organics


  • 6 Tbsp Dwight Miller Orchard's Cider Vinegar
  • 7 cornichons (Gherkin pickles), minced or 2 Tbsp pickle relish
  • 1/4 cup minced fresh dill, plus 2 Tbsp coarsely chopped dill
  • 1 shallot, minced 
  • 3 Tbsp Dijon mustard 
  • 1 Tbsp sugar 
  • 1/2 tsp plus 1 Tbsp sea salt, plus more, to taste
  • 1/2 cup plus 1 Tbsp extra-virgin olive oil
  • 2 lb red new potatoes, all about the same size or cut to same size
  • 4 celery stalks and leaves, if available, cut into small dice
  • 8 large radishes, trimmed and cut into small dice
  • 1/3 cup crème fraîche, optional, use additional olive oil instead


In small nonreactive bowl, whisk together vinegar, cornichons, 1/4 cup minced dill, shallot, mustard, sugar and 1/2 tsp salt until sugar dissolves. Slowly whisk in olive oil until well blended to make a vinaigrette. Taste and adjust the seasoning with salt.

In large saucepan, combine potatoes and 1 Tbsp salt, add water to cover potatoes by 1 inch and bring to a boil over high heat. Reduce  heat to medium, cover partially and simmer until potatoes are just tender when pierced with a knife, 7 to 9 minutes. Fill large bowl two-thirds full with ice water. Drain potatoes in colander and immediately transfer to ice water. Let stand until cool, then drain again.

Whisk vinaigrette to recombine, drizzle over potatoes. Add celery and radishes and stir gently. Taste and adjust seasoning with salt.

Transfer the salad to a serving bowl and sprinkle with the 2 Tbsp chopped dill. Serve immediately, passing the crème fraîche for dolloping at the table.

Serves 6.

Adapted from Williams Sonoma

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