Vinegar-Based French Potato Salad with Cornichons Recipe
This Vinegar-Based French Potato Salad with Cornichons is a vibrant and tangy side dish that highlights tender baby potatoes tossed in a zesty vinaigrette with fresh herbs and crunchy cornichons. Perfect for any meal, this salad combines the sharpness of mustard and vinegar with the freshness of dill and chives, providing a deliciously balanced flavor that can be served warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Potatoes
- 1½-2 lbs baby potatoes
- 2 tsp white vinegar (for boiling water)
- 1 Tbsp kosher salt (for boiling water)
Dressing and Mix-ins
- 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
- 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
Instructions
- Cook the potatoes: Place the baby potatoes in a large pot and cover with cool water. Add 1 tablespoon of kosher salt and 2 teaspoons of white vinegar to the water. Bring the pot to a rapid boil over high heat, then reduce the heat slightly and simmer for 10-15 minutes until the potatoes are tender when pierced with a fork. Drain the potatoes and allow them to cool until they can be handled safely.
- Make the dressing: While the potatoes cook, whisk together 3 tablespoons of extra virgin olive oil, 1½ tablespoons red wine or champagne vinegar, 1 tablespoon cornichon or pickle juice, 1 tablespoon whole grain mustard, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large serving bowl. Taste and adjust the seasoning as needed. Add the sliced shallots to the dressing and let them sit to mellow their sharpness.
- Toss the salad: Cut the cooled potatoes in half and add them directly to the bowl with the dressing and shallots. Add the sliced cornichons, thinly sliced scallions, chopped fresh dill, and chives. Toss thoroughly to combine all ingredients evenly. Serve the salad warm, at room temperature, or chilled, allowing it to sit for at least an hour for optimal flavor.
Notes
- Starting potatoes in cool water helps them absorb seasoning for more flavor.
- Letting the shallots soak in the vinegar-based dressing tempers their sharpness for a milder taste.
- You can use either red wine vinegar or champagne vinegar based on your flavor preference.
- This salad can be served warm, room temperature, or chilled—flavor improves if it sits for at least one hour.
- If baby potatoes are unavailable, small new potatoes or fingerlings can be good substitutes.
