1.5kg baby red royale potatoes, halved
1 cup chopped fresh parsley
¼ cup chopped fresh dill
½ small red onion, finely chopped
2/3 cup white vinegar
¼ cup extra virgin olive oil
¼ cup finely chopped cornichons
2 tablespoons finely chopped capers
1 tablespoon wholegrain mustard
3 teaspoons caster sugar
Boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl.
Meanwhile, make dressing. Combine all ingredients in a medium jug. Season with salt and pepper. Whisk well.
Add dressing to warm potatoes in bowl. Toss well. Cover. Refrigerate for about 4 hours, or overnight.
To serve, add parsley and dill to potatoes. Toss well. Transfer to a serving plate. Garnish with onion.