Midsommar new potato salad

This time of year is all about enjoying the season’s vegetables, especially humble new potatoes – they taste best right now, freshly dug from the ground. And dill? In Sweden, dill is added to almost everything! Enjoy this salad by Brontë Aurell warm or cold; add the dressing just before serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain and set aside to cool.

Step 2

In a large bowl, whisk together the mustard, oil, vinegar and sugar, then fold in the shallot, spring onions and dill. Season with salt and pepper. Toss the potatoes through the dressing just before serving.