This vibrant, mayo-free potato salad is bursting with flavor from fresh herbs, tangy mustard, and zippy add-ons like cornichons and shallots. Perfect for a light, elegant side dish!
Cook the Potatoes:
• Place the whole, unpeeled baby potatoes in a large saucepan and cover with generously salted water.
• Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until a knife easily pierces the potatoes.
• Drain and let cool slightly until manageable. Cut each potato into quarters and set aside.
Prepare the Dressing:
• In a large mixing bowl, whisk together the olive oil, apple cider vinegar, grainy Dijon mustard, pressed garlic, salt, and black pepper until well combined. Adjust seasoning to taste.
• If using white wine, add 2-3 tbsp (30-45 ml) to the dressing for extra depth, or substitute with an additional 1-2 tsp (5-10 ml) apple cider vinegar for a nonalcoholic version.
Add the Mix-Ins:
• Stir the diced shallots and thinly sliced cornichons into the dressing.
• Add the chopped fresh tarragon, dill, or both, ensuring even distribution.
Combine and Toss:
• Add the quartered potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly, being careful not to mash them.
• Taste and adjust seasoning if needed.
Serve:
• Serve warm, at room temperature, or chilled, depending on preference. Garnish with extra fresh herbs