- 2 shallots, finely chopped
- 4 tbsp corn oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
- 4 large potatoes, cooked and cooled
- 1 tsp mustard seeds
- 50g/1ž oz gherkins, chopped
- ½ bunch fresh dill, chopped
- Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary.
- Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill.
- Serve.