Potato Salad with Cornichons and Capers

Photo: Dana Gallagher
Prep Time:
10 mins
Total Time:
30 mins

Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.


  • 2 pounds small red and Yukon gold potatoes, halved (quartered if large)

  • 2 tablespoons plus 1 ½ teaspoons coarse salt

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • cup extra-virgin olive oil

  • 1 small red onion, cut into ¼-inch dice (about ⅓ cup)

  • 5 cornichons, rinsed and sliced into thin rounds (about ¼ cup)

  • 2 tablespoons capers, rinsed and coarsely chopped

  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

  • ¼ 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.

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