Berlin Potato Salad

• 1.5 lbs. waxy new potatoes, peeled
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp. brown mustard, German style
• 3 Tbsp. white wine vinegar
• 2 smallish shallots peeled and chopped
• 2 dill pickles, coarsely chopped
• 2 heaping Tbsp. yoghurt or sour cream
• 1 heaping Tbsp. mayonnaise
• 1–2 Tbsp. chopped fresh dill

Boil the potatoes until they are just tender, about 10–15 minutes, then drain the pot and warm the potatoes over a low heat for a few moments, just long enough for the water to evaporate and the potatoes to dry out and keep from being waterlogged. Sprinkle them with salt and pepper and set them aside.

In a small bowl mix together the mustard with the wine vinegar and spoon this over the potatoes; toss the mixture very gently. You want the potatoes to keep their shape and not fall apart.

Gently mix in the shallots, dill pickles, yoghurt or sour cream, mayonnaise and dill. Taste the salad for seasoning and chill it until ready to eat.