Ingredients
- 2 cups Mini Potatoes (halved)
- 1 1/2 tsps Yellow Mustard
- 1 1/2 tsps White Wine Vinegar
- 1/8 tsp Cane Sugar
- 2 tbsps Extra Virgin Olive Oil
- 2 tbsps Shallot (finely chopped)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Radishes (thinly sliced)
- 1/4 Cucumber (large, sliced)
- 2 tbsps Fresh Dill (finely chopped)
Directions
- Add the potatoes to a large pot with enough water to cover them. Bring the water to a boil and cook for 10 to 12 minutes or until just tender. Drain and set aside.
- Meanwhile, in a large bowl, whisk together the mustard, vinegar, and sugar. Gradually add the oil in a thin stream while whisking continuously. Add the shallot and season with salt and pepper.
- Toss the warm potatoes in the dressing. Let them marinate for five minutes.
- Add the radishes, cucumber, and dill and toss to coat. Divide evenly between bowls or plates and enjoy!