potato salad with cornichons

Zesty pickles and fresh tarragon give a modern spin to French potato salad.
Prep Time
25 mins
Cook Time
5 mins
Ready in
30 mins
Ingredients (Serves 6)
  • 3 lbs red creamer potatoes (about 24)
  • 4 garlic cloves peeled
  • 1 tablespoon kosher salt, plus 1/4 teaspoon
  • 1 teaspoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 cup extra virgin olive oil
  • 20 cornichons, cut in half lengthwise
  • 10 leaves fresh tarragon, torn
Directions
  • Place the potatoes, garlic cloves, and 1 tablespoon salt in a large pot. Cover with 3 inches of cold water. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.
  • Drain the potatoes, let cool, and cut into quarters. Discard garlic.
  • In a large bowl, combine the mustard, vinegar, pepper, and 1/4 teaspoon salt.
  • Stir until uniform. Add the olive oil. Stir again. Add the cooked potatoes, cornichons, and tarragon. Toss to coat.
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