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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
I suppose if this were a true remoulade, it would be full of mayonnaise. I use creme fraiche instead - and just a bit, relatively speaking - which is generously laced with capers and cornichons. You can leave out the cucumbers, the celery and/or the celery root if you don't care for any of them. I like the texture they give this salad. Either way, enjoy!! ;o) - AntoniaJames —AntoniaJames
Test Kitchen Notes
A charming take on potato salad. I couldn't find celeriac, so made the recipe without it. I found the cucumber and celery a terrific crunchy counterpoint to the texture of the potatoes. The creme fraiche combined with mustard, oil and a splash of vinegar made a nice light dressing. I missed the eggy-ness of mayonnaise at first, but the briny capers and cornichons distracted me sufficiently that I kept going back to the fridge for one more forkful. I snipped a bunch of chives over the top and liked the oniony flavor addition. Nice recipe -- great for a barbeque. - MrsWheelbarrow
—The Editors
Ingredients
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One organic Persian cucumber (or 1/2 medium regular cucumber peeled), optional (3/4 cup, diced) (See note below.)
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One pound fingerling or small Yukon gold potatoes, scrubbed and cut in half (or thirds, if they're a bit larger)
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½ cup celeriac (celery root) diced, optional finely
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¼ cup finely diced celery
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2 teaspoons Dijon mustard
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2 tablespoons crème fraiche or sour cream (not light)
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1 tablespoon fruity olive oil
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6 cornichons (or more, or less, to taste), finely chopped
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1 tablespoon capers, drained
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2 tablespoons of white wine or champagne vinegar, or nice quality dill pickle brine (to taste)
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2 tablespoons finely chopped parsley
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1 teaspoon tarragon, carefully cut as described below (optional)
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Salt and freshly ground pepper, to taste
Directions
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If using the cucumber, dice it, put it in a small bowl, and sprinkle generously with salt.
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Cover the potato pieces and diced celeriac, if using, with cold water and a big pinch of salt. Bring to a boil and cook for 5 - 8 minutes, until the potatoes are just barely tender, checking after 5 minutes.
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While the potatoes and celeriac are cooking, whisk together the mustard, crème fraiche and olive oil. Finely chop the cornichons and capers, and add them to the dressing with the vinegar or pickle brine. Give it a good stir.
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When the potatoes and celery root are cooked, drain and put them in a bowl and immediately splash with the vinegar or pickle brine, while still warm. Drain the cucumbers (they'll release some water) and add them, along with the celery and the dressing.
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Grind some pepper over the bowl. Add the chopped parsley and/or tarragon. If using tarragon, chop each leaf into no more than three pieces. Any more than that, and it doesn't taste as flavorful. (I cannot remember where I learned that tip, but it's good advice.) Toss gently. Test for vinegar (or pickle brine), salt and pepper and correct, if necessary.
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Enjoy!! ;o)
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Note about cucumbers: If you can't get a good Persian cucumber, use an English or other seedless one. You should peel it if it's not organic. I don't peel the Persians. Their skins are fairly thin, and they add a nice bit of color.
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This salad can be made up to 8 hours ahead of time, but should be refrigerated until about an hour before serving. If serving more than a half an hour or so after preparing this, add the cucumber right before serving, as it will continue to release liquid, diluting the dressing in the process.
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If you can't find, or don't like, tarragon, use fresh dill instead. I include the tender stems, finely chopped, as they are full of flavor and add a bit more texture, too.
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