Parisian Potato Salad

Posted by Francesca Capin on

Parisian Potato Salad


  • 1 ½ pound bag of small mixed potatoes
  • 1 Tablespoon salt
  • 2 Tablespoons vomFASS Denocciolato Extra Virgin Oil
  • 1 Tablespoon vomFASS Bordeaux Red Wine Vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon grainy mustard
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 Tablespoons fresh dill, chopped, divided
  • 1 shallot, peeled and diced
  • 5-6 cornichons (or dill pickles), diced
  • 1 Tablespoon cornichon juice


  1. Slice potatoes in half and place them in a large pot. Add enough water to cover about an inch over. Add 1 Tbsp. of salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for around 15 minutes until a knife pierces easily. Drain immediately and rinse under cold water. Return potatoes to the empty pot. The potatoes should have cooled slightly, but still be warm to the touch.
  2. In a pint size jar, combine the olive oil, red wine vinegar, salt and pepper and shake vigorously. Add both mustards; 3 Tablespoons of the freshly chopped dill; diced shallots; diced cornichons and cornichon juice. Shake well to completely combine.
  3. Pour the vinaigrette over the potatoes and toss gently to coat. Check and adjust seasoning.
  4. Serve warm or chilled, garnish with the remaining Tablespoon of freshly chopped dill.

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