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Gallery Bread-and-Butter Potato Salad Credit: John Kernick Recipe Summary prep: 20 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist 1/2 to 3/4 cup bread-and-butter-pickle brine, plus 3/4 cup chopped pickles (from one 16-ounce jar) 1 teaspoon Dijon mustard 2 tablespoons extra-virgin 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 ounces), trimmed and cut into 1-inch pieces 1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped 1/2 cup packed fresh dill fronds, coarsely chopped
Cook’s Notes Potato salad can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.
Gallery Bread-and-Butter Potato Salad Credit: John Kernick
Recipe Summary prep: 20 mins total: 40 mins Servings: 8
Gallery
Bread-and-Butter Potato Salad Credit: John Kernick
Bread-and-Butter Potato Salad
Credit: John Kernick
Bread-and-Butter Potato Salad
Recipe Summary prep: 20 mins total: 40 mins Servings: 8
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 8
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 8
8
Ingredients
Ingredients
- 1/2 to 3/4 cup bread-and-butter-pickle brine, plus 3/4 cup chopped pickles (from one 16-ounce jar) 1 teaspoon Dijon mustard 2 tablespoons extra-virgin 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 ounces), trimmed and cut into 1-inch pieces 1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped 1/2 cup packed fresh dill fronds, coarsely chopped
Directions
Whisk together 1/2 cup brine, mustard, and oil. Add more brine to taste, if desired, and season with salt and pepper. Dressing can be made up to 1 week ahead and stored in refrigerator; bring to room temperature before dressing salad.
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 cook over high heat just until water has evaporated and potatoes are dry; remove from heat. When just cool enough to handle, cut potatoes in half and transfer to a large bowl along with dressing. Generously season with salt and pepper and gently fold to combine. Let mixture cool, tossing occasionally.
Add bread-and-butter pickles, cornichons, sugar snaps, and herbs. Gently toss to combine; season with salt and pepper.
Cook’s Notes Potato salad can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.
Cook’s Notes
Potato salad can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.
Reviews
Add Rating & Review 31 Ratings 5 star values: 4 4 star values: 5 3 star values: 9 2 star values: 12 1 star values: 1
Reviews
Add Rating & Review 31 Ratings 5 star values: 4 4 star values: 5 3 star values: 9 2 star values: 12 1 star values: 1
Add Rating & Review
31 Ratings 5 star values: 4 4 star values: 5 3 star values: 9 2 star values: 12 1 star values: 1
31 Ratings 5 star values: 4 4 star values: 5 3 star values: 9 2 star values: 12 1 star values: 1
31 Ratings 5 star values: 4 4 star values: 5 3 star values: 9 2 star values: 12 1 star values: 1
5 star values: 4 4 star values: 5 3 star values: 9 2 star values: 12 1 star values: 1
All Reviews for Bread-and-Butter Potato Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bread-and-Butter Potato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
