Fingerling Potato Salad with Cornichon Vinaigrette

Fingerling Potato Salad with Cornichon VinaigretteRecipe
Quentin Bacon
This potato salad recipe features fingerling potatoes that are tossed in a flavorful chopped pickle vinaigrette.
Makes 6 servings


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3 pounds assorted fingerling (or small red) potatoes, washed
2 teaspoons salt
2 tablespoons sherry vinegar
1 large red onion, cut in half and sliced (about 1/2 cup)
2 ribs celery, chopped (about 1 cup)
10 cornichons or mini dill pickles, chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
Sea salt, to taste
Freshly ground pepper, to taste


Prep: 15 Minutes
Cook: 12 Minutes

1. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large pot or Dutch oven over medium-high heat. Reduce heat, cover, and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork; drain. Place in a large bowl, and toss with vinegar while warm. Cool to room temperature.

2. Add remaining ingredients; toss gently. Serve immediately, or cover and chill until ready to serve.

Created date

January 2007