Ingredients
Scale
- 2 lbs waxy potatoes, diced
- ¾ cup mayonnaise
- 2 tbsp yellow or Dijon mustard
- 2 tbsp vinegar (apple cider preferred) or lemon juice
- 1 small red onion, diced
- ¼ cup chopped cornichons or dill pickles
- 2 tsp pickle juice (reserved)
- 2 scallions, chopped
- Kosher salt and black pepper to taste
- Chives and paprika for garnish
Instructions
- Bring salted water to a boil. Add diced potatoes and cook 10–12 minutes until fork-tender.
- Drain and cool potatoes completely.
- In a bowl, whisk together mayo, mustard, vinegar, pickle juice, onion, pickles, and scallions.
- Add cooled potatoes and gently fold to coat.
- Season to taste.
- Garnish with chives and paprika.
- Serve cool or at room temperature.
Notes
- Use waxy potatoes for best texture.
- Let potatoes cool completely before mixing to prevent sogginess.
- Adjust mustard and vinegar to taste for preferred tanginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: German-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg