Classic Potato Salad with Cornichons

Name: Classic Potato Salad with Cornichons
Prep time: 10 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 3 1/2 lb. russet potatoes; 1 tbsp. salt; 3/4 tsp. salt; 12 cornichons; 3 tbsp. pickle juice; 2 stalk celery; 1 small yellow onion; 1 hard-boiled egg; 1/2 c. mayonnaise; 1/2 c. sour cream; 2 tbsp. finely chopped fresh parsley; 2 tsp. dry mustard; 1 tsp. Freshly ground pepper

By Cheryl SlocumPublished: May 14, 2011

1 Rating

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Miki Duisterhof

Yields:

Prep Time:

10 mins

Total Time:

1 hr 45 mins

Cal/Serv:

210

A classic potato salad that's creamy, crunchy, and tangy all at once, this summery side dish will be a favorite at your next barbecue or picnic.

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Ingredients

3 1/2 lb. russet potatoes
1 Tbsp. salt
3/4 tsp. salt
12 cornichons
3 Tbsp. pickle juice
2 stalk celery
1 small yellow onion
1 hard-boiled egg
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. finely chopped fresh parsley
2 tsp. dry mustard
1 tsp. Freshly ground pepper

Directions

1. Step 1In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with pickle juice. Let cool to room temperature, about 15 minutes.
2. Step 2Add cornichons, celery, onion, and egg to potatoes. In a small bowl, stir together remaining ingredients, including 3/4 teaspoon salt. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.