New Potato and Radish Salad with Mustard-Dill Vinaigrette
Cornichons are tart, salty and full of pickled flavor. Along with the mustard, they add zip to the tender waxy potatoes and crunchy radishes and celery in this simple salad. A spoonful of crème fraîche on individual servings tempers the salad’s tanginess and adds a luxurious touch.
- 6 Tbs. cider vinegar
- 7 cornichons, minced
- 1/4 cup minced fresh dill, plus 2 Tbs. coarsely chopped dill
- 1 shallot, minced
- 3 Tbs. Dijon mustard
- 1 Tbs. sugar
- 1/2 tsp. plus 1 Tbs. sea salt, plus more, to taste
- 1/2 cup plus 1 Tbs. extra-virgin olive oil
- 2 lb. red new potatoes, all about the same size
- 4 celery stalks, cut into small dice
- 8 large radishes, trimmed and cut into small dice
- 1/3 cup crème fraîche
In a small nonreactive bowl, whisk together the vinegar, cornichons, the 1/4 cup minced dill, the shallot, mustard, sugar and the 1/2 tsp. salt until the sugar dissolves. Slowly whisk in the olive oil until well blended to make a vinaigrette. Taste and adjust the seasoning with salt.
Fill a large bowl two-thirds full with ice water. In a large saucepan, combine the potatoes and the 1 Tbs. salt, add water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium, cover partially and simmer until the potatoes are just tender when pierced with a knife, 7 to 9 minutes.
Drain the potatoes in a colander and immediately transfer them to the ice water. Let stand until cool, then drain again. Cut each potato into quarters and transfer to a large bowl.
Whisk the vinaigrette to recombine, then drizzle it over the potatoes. Add the celery and radishes and stir gently. Taste and adjust the seasoning with salt. Transfer the salad to a serving bowl and sprinkle with the 2 Tbs. chopped dill. Serve immediately, passing the crème fraîche for dolloping at the table. Serves 6.
Adapted from Williams-Sonoma New Flavors for Salads, by Dina Cheney (Oxmoor House, 2009).