Warm Mustard & Dill Potato Salad with Crispy Shallots

⏱ 40 min · Serves 6

Waxy potatoes dressed while still warm so they drink up a tangy wholegrain mustard vinaigrette, then finished with cool sour cream, plenty of dill and a shower of golden crispy shallots. It's the potato salad that disappears first.

Per serving: 365 kcal · 5.5g protein · 31.0g carbs · 24.0g fat

Ingredients

• 1 kg baby new or Charlotte potatoes, halved if large
• 1 tbsp fine salt, for the cooking water
• 3 banana shallots, thinly sliced
• 4 tbsp sunflower or vegetable oil
• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp wholegrain mustard
• 1 tsp Dijon mustard
• 1 tsp caster sugar
• 100 g sour cream (or Greek yoghurt)
• 2 tbsp mayonnaise
• 3 spring onions, finely sliced
• 2 tbsp capers, drained and roughly chopped
• 20 g fresh dill, roughly chopped
• Sea salt and freshly ground black pepper

Method

1. Put the potatoes in a large pan, cover with cold water, add the fine salt and bring to the boil. Simmer for 15-18 minutes until a knife slides in easily but they still hold their shape.
2. Meanwhile, heat the sunflower oil in a small frying pan over medium heat. Add the sliced shallots and fry, stirring often, for 6-8 minutes until deep golden. Lift onto kitchen paper with a slotted spoon and sprinkle with a little salt; they crisp as they cool.
3. In a large bowl, whisk together the olive oil, vinegar, both mustards, sugar, a good pinch of salt and plenty of pepper.
4. Drain the potatoes well and let them steam dry for 2 minutes. While still hot, tip them into the dressing and toss gently so they soak it up. Leave for 10 minutes.
5. Stir the sour cream and mayonnaise together, then fold through the warm potatoes along with the spring onions, capers and most of the dill.
6. Taste and adjust with salt, pepper or an extra splash of vinegar. Pile into a serving dish, scatter with the crispy shallots and remaining dill, and serve warm or at room temperature.