Well Seasoned Studio · by Ari Laing★ 5.0 (2)
Vinegar-Based French Potato Salad with Cornichons
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 8%
CARBS 26G56% OF CAL
2G FIBER0G ADDED1G INTRINSIC23G OTHER1G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, vinaigrette-based French potato salad featuring cornichons, shallots, and Dijon mustard instead of mayo. Light, herby, and refreshing, it's an excellent make-ahead side dish.
sidefrenchsalad🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½-2 lbs baby potatoes
- 2 tsp white vinegar
- 2 small shallots, (thinly sliced into half moons)
- 6-8 cornichons, (thinly sliced or chopped)
- 2 scallions, (thinly sliced)
- ½ cup fresh dill, (finely chopped)
- ¼ cup chives, (thinly sliced)
- Kosher salt
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp red wine vinegar or champagne vinegar
- 1 Tbsp cornichon or pickle juice
- 1 Tbsp whole grain mustard
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 8%
CARBS 26G56% OF CAL
2G FIBER0G ADDED1G INTRINSIC23G OTHER1G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 723mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 19mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 723MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.