Based on a salad I get at a great sandwich shop in Chicago, L&M Fine Foods. They use horseradish in theirs, but since I rarely, if ever, have it on-hand, dijon will do.
Ingredients
- 3-4 gold potatoes
- Duke’s mayo
- Dijon
- Cornichons
- Dill
- Salt
- Pepper
- White wine vinegar
Instructions
- Quarter potatoes. Put in salted cold water, heat until boiling, lower to simmer cook for 10 minutes or so until mostly soft. Drain and let dry.
- Combine everything else in bowl. Add potatoes and refrigerate.