Step 1

1 For the vinaigrette: Combine the oil, pickle brine, vinegar, mustard and 1 tablespoon of the honey in a blender, mini food processor or in a lidded jar you can shake

Step 2

2 Season lightly with salt and pepper

Step 3

3 Blend or seal and shake to form a creamy, emulsified vinaigrette

Step 4

4 This should take a minute or less

Step 5

5 Taste and add more brine, vinegar or honey, a teaspoon or two at a time, as needed

Step 6

6 The yield is 3/4 cup

Step 7

7 For the salad: Put the potatoes in a pot with just enough water to cover them

Step 8

8 Bring to a boil over medium-high heat, add a large pinch of salt and then reduce the heat to medium or medium-low, so the water bubbles gently

Step 9

9 Cook for about 15 minutes, until tender but still somewhat firm

Step 10

10 Drain, rinse under cool water for a minute, then drain again

Step 11

11 Toss the still-warm potatoes with the chopped cornichons and dill in a large bowl

Step 12

12 Stir in 1/2 cup of the vinaigrette; let the salad sit for a few minutes, then taste

Step 13

13 Add more of the vinaigrette and season with salt and pepper, until you are happy with the flavor

Step 14

14 Serve right away, or cover and refrigerate for at least 1 hour (to chill thoroughly) and up to 2 days