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Cornichon and Potato Salad

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Cornichon and Potato Salad
Votes: 18
Rating: 3.5
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 2 pounds baby potatoes
  • 1 cup cornichons sliced in half lengthwise
  • 1/4 cup pickling liquid from cornichons
  • 1/4 cup grainy mustard
  • 2 tablespoons extra virgin olive oil
  • 1/2 bunch Parsley roughly chopped
  • salt and pepper to taste
  • Cucumber blossoms to garnish
Servings
6-8
Ingredients
  • 2 pounds baby potatoes
  • 1 cup cornichons sliced in half lengthwise
  • 1/4 cup pickling liquid from cornichons
  • 1/4 cup grainy mustard
  • 2 tablespoons extra virgin olive oil
  • 1/2 bunch Parsley roughly chopped
  • salt and pepper to taste
  • Cucumber blossoms to garnish
Votes: 18
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. In large saucepan, add potatoes and enough water to cover by 1 inch. Bring water to boil and cook until potatoes are tender, 10–12 minutes. Drain and quickly rinse with cold water. Cut large potatoes in half and leave smaller ones whole. Transfer to serving bowl and add cornichons.
  2. In small bowl, whisk together cornichon pickling liquid, mustard and olive oil until emulsified. Stir in parsley and season with salt and pepper.
  3. Pour dressing over potatoes, gently stir to coat and garnish with cucumber blossoms.
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