Another Potato Salad (No Mayo)

Prep Time
Cook Time
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"We enjoyed this salad with burgers. Recipe source: Christopher Kimball's Milk Street 50 recipes to change the way you cook"

Original recipe yields 4 servings


  • Serving Size: 1 (544.6 g)
  • Calories 474.9
  • Total Fat - 25.8 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 452 mg
  • Sodium - 816.5 mg
  • Total Carbohydrate - 40.4 g
  • Dietary Fiber - 6.7 g
  • Sugars - 4.8 g
  • Protein - 20.7 g
  • Calcium - 123.7 mg
  • Iron - 4 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.3 mg

Step 1

In a saucepan add the potatoes, broth and 2 teaspoons salt and enough water to cover the potatoes and place over medium high heat and bring to a boil; reduce to medium low and simmer for 8-10 minutes or until potatoes are done (test by piecing potato); drain, reserving 1/2 cup of the cooking liquid and transfer potatoes to a large bowl; sprinkle with the cornichon brine, 1 tablespoon vinegar and 1/2 teaspoon pepper.

Step 2

In the empty pan combine the reserved cooking liquid with the onion and seeds and bring to a simmer over medium high heat. Pour mixture over the potatoes and stir to combine. Let stand, stirring occasionally for 10 minutes or until liquid is absorbed.

Step 3

In a measuring cup whisk together the oil, mustard, 1 tablespoon vinegar, 3/4 teaspoon salt and 1/2 teaspoon pepper and add to the potatoes along with cornichons, dill and eggs and celery (if using). Season with salt and pepper.

Tips & Variations

No special items needed.