Step 1

Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch.

Step 2

Step  2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine.

Step 3

Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste.

Step 4

Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill.