Classic French-Style Potato Salad

 

Ingredients

• 1.5 lbs (680g) small potatoes (gold, red-skinned, or a mix)
• 1 tbsp salt
• 2 tbsp (30ml) extra virgin olive oil
• 1 tbsp (15ml) red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp grainy mustard
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp fresh dill, chopped
• 1 shallot, peeled and diced
• 5-6 cornichons (or dill pickles), diced
• 1 tbsp (15ml) cornichon juice

Instructions

1. Prepare the Potatoes:

   • Slice the small potatoes in half, or in quarters if larger.
   • Place them in a large pot and cover with water by about 1 inch.
   • Add 1 tbsp of salt and bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes.
   • Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly but still be warm to the touch.

2. Make the Vinaigrette:

   • In a large bowl, combine the extra virgin olive oil, red wine vinegar, 1 tsp of salt, and 1/4 tsp of freshly ground black pepper.
   • Whisk vigorously with a fork to blend and emulsify.
   • Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, diced shallots, diced cornichons, and cornichon juice. Toss to combine.

3. Combine and Serve:

   • Add the potatoes to the bowl with the vinaigrette. Toss gently to coat the potatoes evenly. Adjust seasoning to taste if needed.
   • Serve warm or chilled. For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill.