This is a sponsored post written by me on behalf of Maille® Mustard. All opinions are 100% mine.
This Easy Picnic Potato Salad recipe makes your classic American potato salad that is perfect to take to a picnic or potluck this summer.
This week has been potato salad week. Since I have made some unique potato salad recipes, such as Greek Potato Salad and Texas Barbecue Loaded Baked Potato Salad, I thought it would be a good idea to go back to the classic traditional potato salad that is perfect for a 4th of July picnic or party.
This Easy Picnic Potato Salad is a simple yet flavorful version of the classic potato salad because it uses fewer yet quality ingredients, such as Maille® Cornichons (mini gherkin pickles) that add an extra tart bite, and skips the hard boiled eggs, which makes the potato salad even easier.
In addition, it includes a quality dijon mustard in addition to mayonnaise for extra flavor. I recommend Maille Dijon Mustard.
After you make the potato salad be sure to let it sit in the fridge for a few hours to enhance the flavor.
Where will you take this Easy Picnic Potato Salad?
Check out these other picnic recipes, including Bacon Ranch Potato Salad, and serve with Summer Chicken Salad Sandwich. Honey Balsamic Mustard Chicken,
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Recipe
Easy Picnic Potato Salad
Ingredients
- 2 pounds red boiling potatoes scrubbed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 small celery stalks chopped
- 1/4 cup chopped Maille Cornichons gherkins
- 1/2 cup mayonnaise
- 2 tablespoons Maille Dijon mustard
- 1 teaspoon dried parsley
- dash paprika
Instructions
- Place potatoes in a pot with water to cover. Bring to a boil, then reduce heat, cover and simmer 25 to 30 minutes until potatoes are fork tender. Drain, rinse under cold water, and drain once more.
- Cut potatoes into 1 inch pieces. Place them in a bowl, pour in vinegar, and add salt and pepper. Add chopped celery and cornichons. Stir in mayonnaise and mustard until everything is combined. Chill, covered, until ready to serve. Sprinkle with dried parsley and a dash of paprika before serving.
Nutrition
Our friends at Maille® Mustard have teamed up with Revol, a French culinary porcelain manufacturer that has been making high-end cookware and serve ware since 1789.
(Disclaimer: I received a picnic basket and products from Maille® and Revol in order to develop an original recipe, host a giveaway, and give an honest review. The opinions expressed in this post are 100% my own.)
Jennifer Alford says
this sounds like some yummy potato salad
Rust says
My favorite use is in tuna salad or potato salad.
Cathy C says
I would have to say chicken salad!
Rachel Mauffray says
I’m not a huge pickle fan. However, I love to take mini Gherkin pickles, batter dip them, and deep fry them. I serve them with a nice spicy dipping sauce.
cami v says
I’d say potato salad or macaroni salad.
Stacy says
I love them in my pasta salad, which I make with a vinaigrette dressing.
Tina W says
Cornichons always make me think of my Mom’s recipe for Steak Tartare. Which I’m now craving!
julie rosier says
Thanks for the great recipe!!! Would be HEAVEN to win that picnic basket! Would come in soooo handy!
Vickie says
your potato salad is very much like my grandma’s 100 year old recipe from Georgia..I love potato salad and just pinned your Mediterranean Greek one…looks delish..and, can’t wait to try!
Now, other than potato salad we use Cornichons chopped in another old timey southern recipe..that uses 3 beans and onion, celery and mayo..so good.that is just one way we use them!..another is my great grandpa’s tater sauce! And, other ways too.
andrea bullock says
I never knew what cornichons were so thanks! I know I’ll love them in the potato salad then. I usually use pickle relish. Your potato salad looks wonderful!!!!
liz l says
My sisters chicken salad, its quite good
Ali Celestino says
I love frickles with mini gherkin pickles.
Beth Gilbert Franklin says
Homemade relish. Yum!
Mary Songer says
I use them in my special chicken salad recipe. It’s delicious.
Stephanie Phelps says
I love to use them in my egg salad sandwiches.