• 31 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together 1/2 cup brine, mustard, and oil. Add more brine to taste, if desired, and season with salt and pepper. Dressing can be made up to 1 week ahead and stored in refrigerator; bring to room temperature before dressing salad.

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  • Place potatoes in a large pot and cover with 2 inches of cold water. Add 2 tablespoons salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when easily pierced with a knife, about 18 minutes; drain. Return potatoes to pot and cook over high heat just until water has evaporated and potatoes are dry; remove from heat. When just cool enough to handle, cut potatoes in half and transfer to a large bowl along with dressing. Generously season with salt and pepper and gently fold to combine. Let mixture cool, tossing occasionally.

  • Add bread-and-butter pickles, cornichons, sugar snaps, and herbs. Gently toss to combine; season with salt and pepper.

Cook's Notes

Potato salad can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.

Reviews

31 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 12
  • 1 star values: 1