Fingerling Potato Salad with Cornichon Vinaigrette

Quentin Bacon

This potato salad recipe features fingerling potatoes that are tossed in a flavorful chopped pickle vinaigrette.

Yield: Makes 6 servings
Recipe from MyRecipes

More From MyRecipes

Recipe Time

Cook Time:
Prep Time:


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Fingerling Potato Salad with Cornichon Vinaigrette Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy