Dill Potato and Egg Salad
Ingredients
- 3 shallots, peeled and thinly sliced lengthwise (¾ 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
- ½ cup extra-virgin olive oil
- ½ cup sliced cornichons
- ⅔ cup lightly packed chopped fresh dill
- 4 hard-cooked eggs, peeled and coarsely chopped
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