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Export 8 ingredients for grocery delivery
Step 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. Season lightly with salt and pepper. Blend or seal and shake to form a creamy, emulsified vinaigrette. This should take a minute or less. Taste and add more brine, vinegar or honey, a teaspoon or two at a time, as needed. The yield is 3/4 cup.
Step 2
For the salad: Put the potatoes in a pot with just enough water to cover them. 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. Cook for about 15 minutes, until tender but still somewhat firm. Drain, rinse under cool water for a minute, then drain again.
Step 3
Toss the still-warm potatoes with the chopped cornichons and dill in a large bowl. Stir in 1/2 cup of the vinaigrette; let the salad sit for a few minutes, then taste. Add more of the vinaigrette and season with salt and pepper, until you are happy with the flavor.
Step 4
Serve right away, or cover and refrigerate for at least 1 hour (to chill thoroughly) and up to 2 days.
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