German Potato Bowl with Mustard Dressing, Cucumber and Gherkins

• 500 g Mixed baby potatoes
• 1 ½ tsp Fine sea salt
• 2 tbsp Dijon mustard
• 2 tbsp Apple cider vinegar
• 3 tbsp Rapeseed oil
• ½ tsp Black pepper
• 1 medium Cucumber
• 1 small Red onion
• 80 g Dill gherkin pickles
• 10 g Fresh dill

1. Put the potatoes in a large pot, cover with cold water, and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 15 minutes until a knife slides in easily. Drain well in a colander and let them steam-dry for 2 minutes.
2. While the potatoes cook, whisk the Dijon mustard, apple cider vinegar, rapeseed oil, black pepper, and the remaining 0.5 tsp salt in a mixing bowl until glossy and emulsified. Taste and adjust with a little more vinegar if you want it sharper. Set aside.
3. Slice the cucumber into thin half-moons and finely slice the red onion. Roughly chop the dill gherkin pickles and the fresh dill. Keep everything separate so the bowl stays crisp.
4. Halve any larger potatoes, then add the warm potatoes to the dressing and toss gently until well coated. Let the potatoes sit for 3 to 5 minutes so they drink in the dressing. If it looks dry, toss again to re-coat.
5. Divide the dressed potatoes between two bowls and top with the cucumber, red onion, and gherkins. Finish with the fresh dill. Serve warm, with the crunchy toppings added at the last moment.

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