Posted by: marthabernie | July 6, 2015


I’ve had a lot of discussion recently with a friend about the potato salads that our mothers used to make.  It’s interesting how each recipe has a slightly different twist, though the basic ingredients are the same.  This recipe uses bread and butter pickles, and I am going to give it a try when I have friends over in a couple of weeks.  Cornichons are small pickled gherkin cucumbers.  Since gherkins are often pickled with dill, I think dill pickle can be substituted if gherkins cannot be found.


1/2 cup bread and butter pickle brine, plus 3/4 cup chopped pickles

1 teaspoon Dijon mustard

2 tablespoons olive oil

coarse salt and freshly ground pepper

2 pounds baby Yukon Gold potatoes, scrubbed

3/4 cup sliced cornichons

2 cups sugar snap peas (about 8 oz), trimmed and cut into one inch pieces

1/2 cup packed fresh flat leaf parsley leaves, coarsely chopped

1/2 cup packed fresh dill fronds, coarsely chopped

Whisk together 1/2 cup brine, mustard and oil.  Add more brine to taste, if desire, and season with salt and pepper.  Dressing can be made up to a week ahead and stored in refrigerator; bring to room temperature before dressing potatoes.

Place potatoes in a large pot and cover with 2 inches of cold water.  Add 2 tablespoons salt and bring to a boil over high heat.  Reduce heat and simmer until potatoes are tender when easily pierced with a knife, about 18 minutes.  Drain.  Return potatoes to pot and let cool about 25 minutes.  You can peel potatoes or simply cut them in two.  Add last four ingredients to potatoes and mix gently.  Finally, add dressing and stir so that all potatoes are coated.  Cover and refrigerate until serving.


  1. I agree with you – potato salads are so personal. Our family loves my mom’s potato salad. We are always asking her to make it for us. And it is a requirement that she brings it for Easter dinner.:) I just found out the other day that my grandmother on my dad’s side actually made up the recipe according to the ingredients her family liked. I love recipes like that, where there is a family history to them. Thanks for sharing this recipe. It is always interesting to see different versions. I never would have thought of putting snap peas in potato salad, but I bet it gives it a nice color and crunch.


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