This classic Southern side of Creamy Potato Salad is bright and beautiful with the addition of Champagne vinegar, lemon zest and juice, and chopped cornichons.
Creamy Potato Salad
Makes 4 to 6 servings
Ingredients
- 2 (24-ounce) packages assorted fingerling potatoes, cut into quarters
- 3 teaspoons kosher salt, divided
- 3 tablespoons Champagne vinegar, divided
- 1 cup coarsely chopped cornichons
- ⅓ cup thinly sliced red onion
- 1 cup mayonnaise
- 1 tablespoon coarse-ground Dijon mustard
- 2 teaspoons packed lemon zest
- 2 tablespoon fresh lemon juice
- ½ teaspoon ground black pepper
- ¼ cup finely chopped fresh parsley
- 2 tablespoons chopped dried chives
- Garnish: chopped fresh parsley, ground black pepper
Instructions
- In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover to a boil over high heat; cook until potatoes are fork-tender but not mushy, about 20 minutes. Drain, and rinse with cold water.
- In a large bowl, toss together potatoes and 2 tablespoons vinegar. Add cornichons and onion and toss until combined. Let cool for about 20 minutes.
- In a medium bowl, whisk together mayonnaise, mustard, lemon zest and juice, pepper, remaining 1 tablespoon vinegar, and remaining 1 teaspoon salt. Stir in parsley and chives.
- Add ½ cup mayonnaise mixture to potato mixture, tossing until combined. Cover and refrigerate for at least 1 hour. Just before serving, stir in remaining mayonnaise mixture. Garnish with parsley and pepper, if desired.
