Potato Salad With Bacon Cornichons And Capers Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and let them cool.
• STEP 2.In a large bowl, combine the cooked potatoes, crispy bacon, chopped cornichons, and capers.
• STEP 3.In a separate bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the potato mixture and gently toss until everything is well coated.
• STEP 5.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Before serving, give the potato salad a final toss and adjust the seasoning if needed.
• STEP 7.Garnish with fresh parsley and serve chilled.

Cooking Tips

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture in the salad.
• For extra flavor, cook the bacon until it is crispy and crumble it into small pieces.
• If you don't have cornichons, you can substitute with dill pickles.

Storage and Serving

• Store the potato salad in an airtight container in the refrigerator for up to 3 days.
• Serve the salad chilled as a side dish with grilled meats or sandwiches.
• It can also be enjoyed on its own as a light lunch or dinner option.