What You'll Need
Scale
- 3 lbs baby potatoes, scrubbed and halved
- 1 cup Duke’s Mayonnaise
- 1/2 cup dijon mustard
- 2 tablespoons red wine vinegar
- 1 1/2 cups chopped cornichons (or dill pickles)
- 1/2 cup chopped dill fronds, plus more for garnish
- 1/2 cup chopped chives, plus more for garnish
- 1 tablespoon cornichon juice
- Salt and pepper
What You'll Do
- Add potatoes to a large pot and cover them with two inches of water. Add a generous amount of salt and cover the pot. Bring to a boil over high heat and cook until you can easily pierce the potatoes with a knife, about 8-10 minutes. Drain the potatoes in a colander then arrange them in a single layer on a baking sheet or tray, allowing steam to escape and the potatoes to cool faster, and set aside.
- While the potatoes cool, add the Duke’s Mayo, dijon, red wine vinegar and whisk to combine. Add the cornichons, dill, chives, pickle juice, salt, paper and cooled potatoes and stir to combine.
- Cover bowl and refrigerate for at least 2-3 hours. Cold salads taste better the next day or the next next day, so feel free to make way ahead!
- Before serving, stir to refresh the dressing, and garnish with extra dill and chives.