DILL, POTATO, AND EGG SALAD

Dill, Potato, and Egg Salad image

Provided by Martha Stewart

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 10

3 shallots, peeled and thinly sliced lengthwise (3/4 cup)
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup sliced cornichons
2/3 cup lightly packed chopped fresh dill
4 hard-cooked eggs, peeled and coarsely chopped

Steps:

In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.