A Salad of Potatoes, Mustard, and Cucumber

Name: A Salad of Potatoes, Mustard, and Cucumber
Yield: enough for 4
Ingredients: half a cucumber; new potatoes – 1 to 1 1/2 pounds (500 to 750g); superfine sugar – a good pinch (but no more); white wine or cider vinegar – a tablespoon; Dijon mustard – a generous tablespoon; olive oil – 4 tablespoons; juniper berries – 6, lightly crushed; dill – 2 tablespoons, chopped

December 14, 2011

At first rich, then intensely warm and piquant, this is a perfectly balanced salad for accompanying fish or maybe a grilled steak. It is just the job with freshly dressed crab or smoked trout or eel. The potatoes should be warm when you dress them, and eaten within twenty minutes or so, giving them time to soak up the flavors but not dry out. If you are dressing the salad in advance, I suggest you make a double quantity of dressing.

Recipe notes

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