Best Potato Salad With Cornichons Recipes

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MARTHA'S FAVORITE POTATO SALAD



Martha's Favorite Potato Salad image

Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Potato Recipes

Number Of Ingredients 12

5 pounds medium red-skinned potatoes
1 medium white onion, finely grated
1/2 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 cup mayonnaise, preferably Hellman's
1 cup buttermilk
1/3 cup sliced cornichons
1/4 cup chopped flat-leaf parsley, for garnish (optional)
Hard-boiled eggs sliced, for garnish (optional)
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
  • Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.

POTATO SALAD WITH CORNICHONS



Potato Salad With Cornichons image

Make and share this Potato Salad With Cornichons recipe from Food.com.

Provided by Vamy7913

Categories     < 30 Mins

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

3 lbs red potatoes (about 24)
4 garlic cloves, peeled
1 tablespoon kosher salt, plus
1/4 teaspoon kosher salt (or more to taste)
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
20 cornichons, cut in half lengthwise
10 leaves fresh tarragon, torn

Steps:

  • Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water.
  • Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes.
  • Drain the potatoes, let cool and cut into quarters.
  • Discard the garlic.
  • In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform.
  • Add the olive oil and stir again.
  • Add the cooked potatoes, cornichons and tarragon and toss to coat.
  • Enjoy!

Nutrition Facts : Calories 210.1, Fat 11.3, SaturatedFat 1.6, Sodium 2325.9, Carbohydrate 25.1, Fiber 3.9, Sugar 2.8, Protein 3.1

CLASSIC POTATO SALAD WITH CORNICHONS



Classic Potato Salad with Cornichons image

A classic potato salad that's creamy, crunchy, and tangy all at once, this summery side dish will be a favorite at your next barbecue or picnic.

Categories     potato salad     classic     cornichons     summer side     side dish     barbecue     picnic     bbq

Time 1h45m

Yield 12

Number Of Ingredients 13

3 1/2 lb. russet potatoes
1 tbsp. salt
3/4 tsp. salt
12 cornichons
3 tbsp. pickle juice
2 stalk celery
1 small yellow onion
1 hard-boiled egg
1/2 c. mayonnaise
1/2 c. sour cream
2 tbsp. finely chopped fresh parsley
2 tsp. dry mustard
1 tsp. Freshly ground pepper

Steps:

  • In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with pickle juice. Let cool to room temperature, about 15 minutes.
  • Add cornichons, celery, onion, and egg to potatoes. In a small bowl, stir together remaining ingredients, including 3/4 tea­spoon salt. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 210 calories

GRILLED POTATO SALAD WITH CORNICHONS AND DILL



Grilled Potato Salad with Cornichons and Dill image

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.

Provided by Kristin Donnelly

Yield Makes 6 servings

Number Of Ingredients 7

2 pounds medium to large Yukon Gold potatoes (4 to 6 potatoes)
1/4 cup extra-virgin olive oil plus 1 tablespoon
Salt
Freshly ground black pepper
8 cornichons, finely chopped, plus 2 pickled onions from the jar, minced
2 tablespoons cider vinegar
3 tablespoons finely chopped dill

Steps:

  • In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.
  • Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.
  • Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.
  • In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 1/4 cup of oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

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