This oil-and-vinegar potato salad is the best of all worlds: quick, easy, and elegant, not to mention delicious. Plus, it can be served alongside a variety of mains.

This is a European approach to potato salad, perhaps more French than German–with shallots, the tiny pickles called cornichons, a spoonful of Dijon mustard, and no mayonnaise.

Champagne vinegar, on the other hand, may not be what you expect and is the real secret ingredient in French potato salad. Read more: 44 Types Of Pasta And When You Should Be Using Them ...

How to Make Dill Pickle Potato Salad Boil the Potatoes: Boil the diced potatoes in salted water until they’re fork tender, about 12–15 minutes. Drain and let them cool slightly.

Add ½ cup coarsely chopped dill, season with lots of freshly ground pepper, and gently mix to combine. Cover potato salad and chill until very cold, at least 2 hours and up to 2 days. Step 5 ...

For more recipes from Fox Valley Foodie, visit foxvalleyfoodie.com. Ingredients: 3 pounds Yukon gold potatoes; 1 1/4 cup mayo; 1/2 cup sour cream; 2 tablespoons white vinegar ...

Tangy dill pickles, celery, and a creamy cider-vinegar-and-mustard dressing make this classic potato salad a standout at barbecue potlucks. Lane Milne is a 2024 F&W Best New Chef, and co ...

In a mustard-based potato salad, herbs can truly play a starring role. Dill is my herb of choice for a light, refreshing potato salad, but parsley, cilantro, tarragon and chives are also good options.