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Vinegar-Based French Potato Salad with Cornichons

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A light and tangy French potato salad made with baby potatoes, mustard vinaigrette, fresh herbs, and cornichons for crunch and brightness.

Ingredients

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

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

Instructions

  1. Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15–20 minutes.
  2. Drain the potatoes and, while still warm, drizzle with 2 tsp white vinegar. Let them cool slightly.
  3. Slice the potatoes into halves or quarters once cool enough to handle.
  4. Add shallots, cornichons, scallions, dill, and chives to the potatoes.
  5. Whisk together olive oil, red wine vinegar, cornichon juice, whole grain mustard, Dijon mustard, salt, and pepper in a small bowl.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Taste and adjust seasoning as needed before serving.

Notes

Add radishes for extra crunch or swap dill for parsley.

Drizzle in walnut oil for a richer flavor.

Make it a full meal with smoked trout, salmon, or bacon.

Best served at room temperature or chilled, not reheated.

Nutrition

Find it online: https://justsosavory.com/vinegar-based-french-potato-salad-with-cornichons/