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American potato salad

Servings: 6

  • 1 kg new or red potatoes
  • 80 ml olive oil
  • 5 cornichons or small pickles
  • 2 shallots
  • 5 radishes
  • 20 g tarragon
  • 20 g flat-leaf parsley
  • 20 g chives, plus more for garnish
  • 2 tbsp grainy mustard
  • 2 tsp Dijon mustard
  • 3 tbsp apple cider vinegar
  • ½ tsp sugar
  • salt
  • pepper

Utensils: 1 large pot, cutting board, knife, large mixing bowl, measuring cup

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.

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

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

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!

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