Creamy Potato Salad with Olives, Cornichons and Cap

Name: Creamy Potato Salad with Olives, Cornichons and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds red potatoes, scrubbed and cut into 1 1/2-inch pieces; Salt; 1 large celery rib, coarsely chopped; 1/2 small red onion, coarsely chopped; 1/3 cup pitted kalamata olives, coarsely chopped; 1/3 cup cornichons, coarsely chopped; 1 tablespoon capers, drained; 1 1/2 cups mayonnaise; 1/4 cup Creole or other grainy mustard; 2 tablespoons fresh lemon juice; 1/2 cup coarsely chopped parsley; Freshly ground black pepper; Hot sauce

Servings: persons

6 pounds red potatoes, scrubbed and cut into 1 1/2-inch pieces
Salt
1 large celery rib, coarsely chopped
1/2 small red onion, coarsely chopped
1/3 cup pitted kalamata olives, coarsely chopped
1/3 cup cornichons, coarsely chopped
1 tablespoon capers, drained
1 1/2 cups mayonnaise
1/4 cup Creole or other grainy mustard
2 tablespoons fresh lemon juice
1/2 cup coarsely chopped parsley
Freshly ground black pepper
Hot sauce

1
In a large pot, cover the potatoes with water.
2
Add a large pinch of salt and bring to a boil.
3
Simmer over moderately high heat until the potatoes are tender, about 20 minutes.
4
Drain well.
5
Transfer the potatoes to a large bowl and let cool to room temperature.
6
Meanwhile, in a food processor, combine the celery with the onion, olives, cornichons and capers and process until finely minced.
7
Add the mayonnaise, mustard and lemon juice and pulse until blended.
8
Add the dressing and the parsley to the cooled potatoes and mix well.
9
Season with salt, pepper and hot sauce.
10
Cover and refrigerate until ready to serve.

1183

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 pounds red potatoes, scrubbed and cut into 1 1/2-inch pieces, Salt, 1 large celery rib, coarsely chopped, 1/2 small red onion, coarsely chopped, and more.

Yes, Creamy Potato Salad with Olives, Cornichons and Capers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creamy Potato Salad with Olives, Cornichons and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions