Name: Potato Salad with Celery and Whole Grain Mustard
Ingredients: 1/2 cup mayonnaise; 2 tablespoons whole grain mustard; 2 tablespoons cornichons, finely chopped; 1 tablespoon brine from cornichons; 2 teaspoons white wine vinegar; Kosher salt; Freshly ground black pepper; 1 pound baby potatoes; 3 stalks celery, cut into 1/4-inch slices; 2 tablespoons chives, chopped; 2 tablespoons dill, chopped

Ingredients

Scale

For the dressing:

1/2 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons cornichons, finely chopped
1 tablespoon brine from cornichons
2 teaspoons white wine vinegar
Kosher salt
Freshly ground black pepper

For the salad:

1 pound baby potatoes
3 stalks celery, cut into 1/4-inch slices
2 tablespoons chives, chopped
2 tablespoons dill, chopped

Instructions

In a medium pot, boil potatoes in heavily salted water until fork tender, about 15-20 minutes. Once cooked, cut any larger potatoes in half.
Meanwhile, combine mayonnaise, whole grain mustard, chopped cornichons, brine, and vinegar in a small bowl. Season to taste with salt and pepper.
While potatoes are still slightly warm, transfer into a large bowl. Toss with dressing, then let completely cool.
Add celery, chives, and dill and mix well. Serve immediately or can be made 1 day ahead, covered and refrigerated without celery, chives, and dill.