Classic French-Style Potato Salad

Steps

1. Slice the potatoes in half, or in quarters if large. Place in a large pot, cover with 1 inch of water, add 1 tbsp salt, and bring to a boil over medium-high heat.
2. Reduce heat to medium and simmer about 15 minutes, until a knife easily pierces the potatoes.
3. Drain and rinse under cold water until just warm to the touch.
4. In a large bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
5. Add the Dijon mustard, grainy mustard, 3 tbsp of the chopped dill, diced shallot, diced cornichons, and cornichon juice. Stir to combine.
6. Add the warm potatoes to the vinaigrette and toss gently to coat. Adjust seasoning to taste.
7. Serve warm or chilled, sprinkled with the remaining 1 tbsp of chopped dill.