Step 1

Cook the potatoes in their skin (new potatoes or salad potatoes). You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.

Step 2

Whisk the liquids, mustard and sugar until the sugar has dissolved, then fold in the chopped shallot and dill. Pour the dressing over the potatoes and make sure each potato is coated.