Ingredients
- 1 pound Yukon Gold potatoes
- 1/2 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1/4 tablespoon apple cider vinegar
- 1 teaspoon sugar
- pinch salt and pepper
- sprig fresh dill
- 1/2 cup vegetable stock
Instructions
- In a medium-sized pot, boil the whole potatoes in salted water for 10 minutes until they are tender but still firm.
- In a small bowl, whisk together the mustard, olive oil, apple cider vinegar, and sugar.
- Season the dressing with salt and pepper and add the chopped dill.
- Drain the potatoes and let them cool slightly.
- Peel the potatoes and let them cool again
- Cut the cooked potatoes into bite-sized pieces.
- Add the diced potatoes to the dressing and gently toss until they are evenly coated. Meanwhile, bring the vegetable stock to a simmer on the stovetop. Once simmering, add it to the potatoes. Mix well and cover the bowl.
- Refrigerate the salad for at least 30 minutes.