French Remoulade Potato Salad
Along with some help from Blue Plate Mayo, this delicious potato salad is tossed with classic French remoulade sauce ingredients such as Dijon mustard, capers and cornichons. It’s extra creamy and full of French flavors that might just taste like home on both sides of the Atlantic.
Prep Time:
20 mins.
Cook Time:
20 mins.
Yield:
6 cups
Ingredients
- 1 1/2 pounds Yukon gold potatoes
- 1/4 cup pickle juice (or brine from cornichons)
- 1 cup Blue Plate Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped cornichons (or any sour pickles)
- 2 tablespoons finely diced green onions, divided
- 1 tablespoon finely diced celery
- 1 tablespoon capers
- 1 tablespoon Worcestershire sauce
- 2 hardboiled eggs, peeled and chopped
Directions
- Add the potatoes and pickle juice to a large pot of well-salted water and bring to a boil. Reduce heat and cook at a brisk simmer until the potatoes are firm but easily pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.
- Make the remoulade sauce: In a large bowl, combine the mayonnaise, mustard, pickles, 1 tablespoon of green onion, and the celery, capers, and Worcestershire sauce; mix well.
- Cut the potatoes into bite size pieces; add to the bowl with the remoulade sauce and mix to coat the potatoes. Gently fold the eggs into the potato salad; garnish with the remaining green onions.
