Vinegar-Based French Potato Salad with Cornichons
Looking for a light, flavor-packed alternative to mayo-heavy potato salads? This French Potato Salad with Cornichons is everything you didn’t know you were missing—briny, vibrant, herby, and wonderfully refreshing. Tossed in a bold vinaigrette infused with cornichon juice and both whole grain and Dijon mustard, its irresistible flavor makes it a favorite make-ahead side dish for any gathering!
Servings: 6 servings
Calories: 133kcal
Ingredients
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
Instructions
- Cook the potatoes. Place potatoes in a large pot, then cover with cool water. Add 1 Tbsp kosher salt and a splash of white vinegar, then set over high heat and bring to a rapid boil. Once boiling, reduce the temperature slightly and cook for 10-15 minutes, or until the potatoes are tender. Drain, then cool until you can safely handle them. (Note: beginning with cool water helps the potatoes absorb the salt and seasons them.)
- Meanwhile, make the dressing. In a large serving bowl, whisk together 3 Tbsp extra virgin olive oil. 1½ Tbsp red wine vinegar, 1 Tbsp cornichon juice, 1 Tbsp whole grain mustard, 1 tsp Dijon, 1 tsp kosher salt, and ¼ tsp freshly ground black pepper. Taste and adjust seasoning, as needed. To the dressing, add thinly sliced shallots. Sitting in the vinegar will help temper their strong flavor.
- Toss with the dressing. Cut each potato in half, then add directly to the bowl with the dressing. To this, add sliced cornichons, scallions, chopped dill, and chives. Toss thoroughly, then enjoy hot, room temperature, or cold (though personally, I think it’s fantastic after sitting for at least an hour).
Notes
- To give the potato salad the slightest creamy texture, stir in 2 Tbsp of creme fraiche. Divine!
- The herbs here are really forgiving. This same salad would be delicious if the dill was replaced with tarragon, basil, parsley, or chervil. Or use a combination of your favorite herbs!
- Make up to 2 days ahead: Prepare fully, cool, then cover and refrigerate. The herbs stay vibrant; the flavors deepen.
- To refresh: Toss with a drizzle of olive oil and a splash of vinegar before serving. Store leftovers for up to 4 days.
Nutrition
Calories: 133kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 475mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1mg
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