Young Potato Salad with Herring and Honey-Mustard Dressing

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potato salads are usually heavy and filling, typically made in winter. But young potatoes turn everything upside down: they are delicious on their own, and when paired with lightly salted herring, their flavor reaches a powerful crescendo. To keep the tubers firm and intact, it's best to cook them whole, keeping the skin on (which, by the way, is quite edible for young potatoes) and serve them while still warm. In summer, fresh cucumbers and dill, which can be plucked straight from the garden, add freshness to this salad, and honey-mustard dressing works perfectly with any potato salad—add it to any recipe, and you won’t go wrong.

Ingredients

New Potatoes - 14.1 oz
Fillet of Sturgeon - 10.6 oz
Cucumbers - 2 pieces
Spanish onions - 1 head
Dill - 1 bunch
Unrefined Sunflower Oil - 6 teaspoons
Dijon Mustard - 1 tablespoon
Meyer Lemon Juice - 2 spoons
Honey - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Boil the potatoes with their skins on.

Step 2

If it is very small, lightly crush it with the flat side of a knife without peeling; if it is larger, cut it in half or into quarters.

Step 3

Cut the herring fillet into thick strips.

Step 4

Cut the cucumbers into sticks.

Step 5

Slice the onion into rings.

Step 6

Finely chop the dill.

Step 7

Pour vegetable oil into the jar, mix the honey with lemon juice, and add it to the jar as well. Add mustard and a pinch of salt. Close the jar and shake it to combine the ingredients until the honey turns into an emulsion.