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Under 30 Minutes

Potato Salad with Cornichons and Capers

  • Prep:
  • Total Time:
  • Servings: 4
Potato Salad with Cornichons and Capers

Photography: Dana Gallagher

Source: Martha Stewart Living, September 2006


  • 2 pounds small red and Yukon gold potatoes, halved (quartered if large)
  • 2 tablespoons plus 1 1/2 teaspoons coarse salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 small red onion, cut into 1/4-inch dice (about 1/3 cup)
  • 5 cornichons, rinsed and sliced into thin rounds (about 1/4 cup)
  • 2 tablespoons capers, rinsed and coarsely chopped
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon freshly ground pepper


  1. Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.

  2. Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.

Reviews (4)

  • Ravenella 25 Aug, 2013

    FYI - Cornichons are spiced differently than Gherkins.

  • kaylbi 17 Jun, 2009

    If that's how you feel, then why do you subscribe to Martha Stewart. these little pickles are marketed as cornichons. just look at the jar they come in, clearly marked CORNICHONS!

  • sgat1987 9 Jun, 2009

    because this is Martha Stewart...but thanks for your comment, I didn't know what they were.

  • steelykake 23 Jan, 2009

    Instead of calling them cornichons, why not just call them what they are? - Gherkins???

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