Bread-and-Butter Potato Salad

Photo: John Kernick
Prep Time:
20 mins
Total Time:
40 mins


  • 1/2 to 3/4 cup bread-and-butter-pickle brine, plus 3/4 cup chopped pickles (from one 16-ounce jar)

  • 1 teaspoon Dijon mustard

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 2 pounds baby Yukon Gold potatoes, scrubbed

  • ¾ cup sliced cornichons

  • 2 cups sugar snap peas (about 8 ounces), trimmed and cut into 1-inch pieces

  • ½ cup packed fresh flat-leaf parsley leaves, coarsely chopped

  • ½ cup packed fresh dill fronds, coarsely chopped


  1. 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.

  2. 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.

  3. 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.

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