Step 1

Place potatoes in a large saucepan of cold water. Cover and bring to the boil over high heat. Cook for 15 minutes or until potatoes are tender, then drain and set aside to cool. Cut into large pieces and transfer to a large serving bowl.

Step 2

and transfer to a large serving bowl. Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and 1 tsp each salt and pepper in a bowl and whisk to combine. Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.

Step 3

Serve.