Ingredients

Dressing

• 1/4 cup olive oil
• 3 tbsp white wine vinegar
• 2 tbsp Dijon mustard
• 1 shallot, minced
• 1 garlic clove, grated
• Salt and pepper to taste

Salad

• 24 baby potatoes, halved
• 1/2 cup cornichons, larger ones sliced in half on the bias
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley

Preparation

Bring a large pot of water to a boil. Add the potatoes and cook them until they are fork tender, about 12 minutes. Drain them in a colander and allow them to cool completely.
In a small bowl, whisk together the dressing ingredients.
In a large bowl, toss together the cooked potatoes, cornichons, green onion, tarragon, parsley, and dressing.
Serve immediately or store in the refrigerator for up to 4 days.