Ingredients1 h 30 m servings 370 cals
- Boil potatoes and garlic in a large pot of salted water until just tender, 15 to 20 minutes. Drain and let cool to room temperature. Discard the garlic.
- Whisk mayonnaise, vinegar, olive oil, and sambal oelek together in a large bowl. Season with salt and pepper to taste.
- Roughly chop cooled potatoes into a large bowl. Add cornichons, mustard greens, and mayonnaise mixture. Toss to coat. Cover and set aside in the refrigerator for 1 hour. Season with salt and pepper to taste.
- Cook's Note:
- You can substitute pickles or relish for the cornichons.
Per Serving: 370 calories; 23.8 g fat; 36.7 g carbohydrates; 4.6 g protein; 7 mg cholesterol; 280 mg sodium. Full nutrition
ReviewsRead all reviews 5
Nice! This is a wonderful recipe as is. Don't forget the eggs.
I would cut the vinegar to 1/4 cup next time, it was just a little too much for me. I added four pinches of fresh rosemary which just complimented beautifully.
Easily customizable, I switched the pickle for pickled turnips and got to use my fresh garden greens. Thank you for sharing!
I made this two ways. First, I made a homemade mayo with horseradish and mustard, and added this to the salad. The second time, I used sour cream instead of mayo. Also, I left out the cornichons...