Salade de pommes de terre et cornichons – potato salad with pickled gherkins Recipe
This French-style potato salad is lighter than the classic mayonnaise version – the potatoes are combined with small pickled gherkins, shallot, and a mustard vinaigrette. In France it’s often served with sausages, grilled meats, or as a side for a picnic by the Seine. Thanks to the pickles and mustard it has a distinct, slightly tangy flavor that cuts through richer dishes very well.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- potatoes preferably waxy salad potatoes - 800 g
- small pickled gherkins small cornichons, sliced - 100 g
- shallot finely chopped - 2 piece
- flat-leaf parsley chopped - 2 tablespoon
- Dijon mustard - 1.5 tablespoon
- white wine vinegar - 2 tablespoon
- olive oil - 4 tablespoon
- vegetable stock hot, optional - 50 ml
- salt for cooking the potatoes and to taste
- black pepper freshly ground, to taste
Main Ingredient:
potatoes
Preparation
- Wash the potatoes thoroughly; if they have thin skins you can cook them whole with the skin on, if thicker – peel before cooking.
- Cover the potatoes with cold, lightly salted water, bring to the boil, and cook for 15–20 minutes until tender but not falling apart; check with a knife – it should go in with slight resistance.
- Drain the cooked potatoes, let them cool slightly, then cut into thick slices or large cubes; it’s best if they are still warm – they will absorb the dressing better.
- In a small bowl, mix the mustard, vinegar, a pinch of salt, and pepper, then slowly pour in the olive oil in a thin stream, whisking constantly until the dressing is smooth and slightly thickened.
- If using stock, add it to the dressing while it is still hot and mix well – the dressing will be more aromatic.
- Slice the pickled gherkins thinly, finely chop the shallot, and chop the parsley.
- Put the warm potatoes into a large bowl, add the gherkins, shallot, and parsley, pour over the dressing, and gently toss with a large spoon so the potatoes don’t break apart.
- Taste and adjust the seasoning with more salt, pepper, or a little extra vinegar if you like a more pronounced, tangy flavor.
- Serve the salad slightly warm or at room temperature; just before serving you can sprinkle over a little extra fresh parsley.
Storage
In fridge:
3 days
Freezing:
No
Store the salad in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving and refresh with a little extra oil and vinegar if needed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
