Ingredients
- 1/two to threeOr4 cup bread-and-butter-pickle brine, plus 3/4 cup chopped pickles (in one 16-ounce jar)
- 1 teaspoon Dijon mustard
- two tablespoons extra-virgin essential olive oil
- Coarse salt and freshly ground pepper
- 2 pounds baby Yukon Gold taters, scrubbed
- 3/4 cup sliced cornichons
- 2 cups sugar snap peas (8 ounces), trimmed and reduce 1-inch pieces
- 1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped
- 1/2 cup packed fresh dill fronds, coarsely chopped
Directions
Whisk together 1/2 cup brine, mustard, and oil. Increase the brine to taste, if preferred, and season with pepper and salt. Dressing can be created as much as 7 days ahead and kept in refrigerator provide 70 degrees before dressing salad.
Place taters inside a large pot and canopy with 2 " of cold water. Add two tablespoons salt and produce to some boil over high temperature. Reduce heat and simmer until taters are tender when easily pierced having a knife, about 18 minutes drain. Return taters to pot and prepare over high temperature just until water has evaporated and taters are dry remove from heat. When just awesome enough to deal with, cut taters in two and transfer to some large bowl together with dressing. Generously season with pepper and salt and lightly fold to mix. Let mixture awesome, tossing from time to time.
Add bread-and-butter pickles, cornichons, sugar snaps, and herbs. Lightly toss to mix season with pepper and salt.
Cook's Notes
Potato salad can be created as much as one day ahead and kept in refrigerator provide 70 degrees before serving.