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Fingerling Potato Salad with Cornichon Vinaigrette

Quentin Bacon
Prep time 15 mins
Cook time 12 mins
Yield Makes 6 servings
This potato salad recipe features fingerling potatoes that are tossed in a flavorful chopped pickle vinaigrette.


  • 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
  • 3/4 cup Cornichon Vinaigrette
  • Sea salt, to taste
  • Freshly ground pepper, to taste

How to Make It

  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.