Vinegar-Based French Potato Salad with Cornichons

This vinegar-based French potato salad is a fresh, tangy alternative to the heavier mayonnaise-style potato salads. I love how the tender potatoes soak up the mustardy dressing, while the cornichons, scallions, and herbs bring brightness and crunch. It feels light, flavorful, and perfect for picnics, barbecues, or as a side to grilled meats and fish.

Why You’ll Love This Recipe

I like this salad because it balances comfort and freshness in every bite. The vinegar dressing gives the potatoes a zesty kick without feeling heavy, and the mix of dill, chives, and scallions adds a burst of green herb flavor. I also enjoy the little pops of acidity from the cornichons, which make the salad stand out. It’s a dish I can make ahead, and it tastes even better as it sits and the flavors meld together.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salad
1½-2 lbs baby potatoes
2 tsp white vinegar
2 small shallots, thinly sliced into half moons
6-8 cornichons, thinly sliced or chopped
2 scallions, thinly sliced
½ cup fresh dill, finely chopped
¼ cup chives, thinly sliced
Kosher salt

For the Dressing
3 Tbsp extra virgin olive oil
1½ Tbsp red wine vinegar or champagne vinegar
1 Tbsp cornichon or pickle juice
1 Tbsp whole grain mustard
1 tsp Dijon mustard
1 tsp kosher salt
¼ tsp freshly ground black pepper

Directions

1. I start by placing the potatoes in a large pot of salted water and bringing them to a boil. I cook them until tender, about 15–20 minutes, depending on their size.
2. I drain the potatoes and while still warm, I drizzle them with 2 tsp white vinegar. I let them cool slightly.
3. Once cool enough to handle, I slice the potatoes into halves or quarters.
4. I add the shallots, cornichons, scallions, dill, and chives to the potatoes.
5. In a small bowl, I whisk together the olive oil, red wine vinegar, cornichon juice, whole grain mustard, Dijon mustard, salt, and pepper.
6. I pour the dressing over the salad and toss gently to combine.
7. I taste and adjust seasoning before serving, adding more salt, pepper, or vinegar as needed.

Servings and Timing

This recipe serves 6 people as a side dish. The total time is about 35 minutes, including 15 minutes of prep and 20 minutes of cooking.

Variations

I sometimes add thinly sliced radishes for extra crunch or swap dill for parsley if that’s what I have on hand. For a richer version, I drizzle in a little walnut oil along with the olive oil.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. I like that the flavors develop as it sits, so it often tastes even better the next day. I serve it chilled or at room temperature I don’t reheat this salad.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead, and it tastes even better as the flavors meld together.

Do I need to peel the potatoes?

No, I usually leave the skins on baby potatoes since they’re tender and add texture, but peeling is optional.

Can I use larger potatoes instead of baby potatoes?

Yes, I sometimes use Yukon Gold or red potatoes, cut into bite-sized pieces.

What if I don’t have cornichons?

I substitute with dill pickles, capers, or even a splash of pickle brine.

Is this salad served warm or cold?

I like to serve it slightly warm or at room temperature, but it’s also delicious chilled.

Can I add protein to make it a main dish?

Yes, I sometimes add smoked salmon, trout, or even hard-boiled eggs for extra protein.

What’s the best vinegar to use?

I prefer red wine vinegar or champagne vinegar, but white wine vinegar also works well.

Can I make the dressing creamier?

Yes, I occasionally whisk in a spoonful of Greek yogurt or crème fraîche for a creamier texture.

How long will this salad last in the fridge?

It keeps well for up to 3 days in an airtight container.

Can I use dried herbs instead of fresh?

I recommend fresh herbs for the best flavor, but in a pinch, I use half the amount of dried dill or chives.

Conclusion

This vinegar-based French potato salad with cornichons is one of my favorite fresh and tangy side dishes. I love how the potatoes absorb the mustardy vinaigrette and how the herbs and pickles brighten everything up. It’s a versatile salad that pairs beautifully with grilled meats, seafood, or a simple green salad, making it a dish I come back to again and again.

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