Gourmet Potato Salad with Cornichons and Mustard

Ingredients

• 4–5 medium boiled potatoes
• 10–12 Berrak Cornichon Pickles, diced into small cubes
• 1 red onion, thinly sliced
• ½ bunch fresh dill and parsley
• For the dressing: 4 tablespoons olive oil, 1 teaspoon whole grain mustard, juice of half a lemon, and 1 tablespoon Berrak pickle juice

Preparation

1. Cut the boiled potatoes into large cubes and place them in a large bowl while still slightly warm.
2. Add the diced Berrak Cornichons, red onion, and finely chopped herbs.
3. In a small jar, shake together the olive oil, mustard, lemon juice, and pickle juice until emulsified.
4. Drizzle the dressing over the salad and gently toss, being careful not to mash the potatoes.
5. Let the salad rest at room temperature for about 30 minutes before serving so the potatoes can absorb the dressing.