American potato salad

Step 1/4

• ⅓ kg new or red potatoes

• 1 large pot
• cutting board
• knife
• large mixing bowl

Boil potatoes in salted water until tender. Transfer them to ice bath to chill for a few minutes, then drain and pat dry. Halve or quarter potatoes (depending on size) and place in a large bowl.

Step 2/4

• 1⅔ cornichons or small pickles
• ⅔ shallots
• 1⅔ radishes
• 6⅔ g tarragon
• 6⅔ g flat-leaf parsley
• 6⅔ g chives, plus more for garnish

• cutting board
• knife
• large mixing bowl

Finely dice cornichons, mince shallots, and halve and slice radishes; roughly chop the herbs. Add cornichons, shallots, radishes, and herbs to bowl.

Step 3/4

• 26⅔ ml olive oil
• ⅔ tbsp grainy mustard
• ⅔ tsp Dijon mustard
• 1 tbsp apple cider vinegar
• ⅛ tsp sugar

• measuring cup

Whisk together the olive oil, mustards, vinegar, and sugar.

Step 4/4

• salt
• pepper

Add half of dressing to potatoes and toss. Taste and add more dressing and salt and pepper to taste. Garnish with a sprinkle of chopped chives. Enjoy!

Enjoy your meal!