Rustic Fingerling Potato Salad

Just a quick share of a recipe I put together the other day.  I was in the mood for a hardy sort of salad that will go well with just about everything.  Moreover, something I can also eat by itself when I have the munchies…

Copyright © 2013 Grace Clerc. All rights reserved.


  • 1 bag of organic, assorted variety fingerling potatoes
  • 2 large eggs
  • 1/3 cup organic mayonnaise
  • 1 tablespoon Maille (or similar brand) Old Style whole grain Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 3/4 teaspoon kosher salt
  • 1 cornichon, or dill pickle cut into small dice
  • 2 tablespoons Mezzetta brand (or similar) mild fire-roasted green chili peppers with lime juice, cilantro & garlic (or you can substitute with capers, rinsed)


  1. Place potatoes in a medium pan with cold, salted water to cover.  Bring to a boil, reduce to simmer, and cook until the potatoes can be pierced with the tip of a knife or fork, approximately 20 minutes.
  2. In another medium saucepan, place the eggs in cold water to cover by a few inches.  Bring to a boil.  Remove from heat, cover, and let stand for about 12 minutes.  Replace with ice-cold water.  Peel eggs in halves lengthwise and thickly slice.
  3. In a large bowl, whisk together the mayonnaise, mustard, vinegar, and salt.
  4. When the potatoes are cool enough to handle but still warm, peel them if you like; then cut into 1/2 inch-thick slices.  Add to the mayonnaise dressing and toss gently to combine.  Fold in the eggs, cornichons, and green chili peppers.  Let cool to room temperature, then chill for at least 1 hour before serving.
Inspired from The Beekman 1802 Heirloom Cookbook, "Grandma's Potato Salad"

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