Fingerling Potato Salad with Cornichons

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I used to hate potato salad. As a kid, going to picnics and potluck dinners, I was turned off by huge bowls of the mushy concoction that smelled like eggs. There were always plenty of other things that looked much more appealing.

Plus, I decided, cold potatoes were gross.

I think it wasn’t until I was in college that I actually tried potato salad, and I realized there were countless varieties that looked nothing like the yellow stuff they sold in the supermarket deli. Several years later, I still won’t go near the mushy, eggy stuff, but I’ve learned to love the occasional cold potato and found plenty of variations that I do enjoy.

This is one of those. The potatoes are a mixture of fingerling varieties from the farmers market. The dressing combines the traditional flavors of mayonnaise, mustard and vinegar, and the cornichons give this simple dish a little something special.

Here’s the recipe:

• 1 pound fingerling potatoe, scrubbed
• 2 tablespoons mayonnaise
• 2 tablespoons mustard
• 1 teaspoon cider vinegar
• 1 garlic clove, minced
• 2 tablespoons chopped cornichons (about 10)
• salt and pepper

Cut potatoes into 1/2-inch pieces (leave very small potatoes whole). Place potatoes in cold water and bring to a boil. Cook until fork tender (about 15-20 minutes). Drain and set aside to cool. Meanwhile, combine mayonnaise, mustard and vinegar. Once potatoes have cooled, coat with dressing. Add garlic, cornichons and salt and pepper, to taste. Serve chilled or at room temperature.

Enjoy.

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Filed under Salads, Side Dishes