1. Boil the potatoes until firm but just done. You can use slightly warm potatoes for this dish – or you can use cooled ones straight out of the fridge. But do dress them just before serving.
2. To make the dressing, whisk the liquids, mustard and sugar until the sugar has dissolved – then fold in the chopped shallot and dill.
3. Pour dressing over potatoes and ensure evenly covered.Recipe by Bronte Aurell for ScandiKitchen