{"id":10276,"date":"2026-06-16T18:51:47","date_gmt":"2026-06-16T18:51:47","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10276"},"modified":"2026-06-16T19:00:40","modified_gmt":"2026-06-16T19:00:40","slug":"potato-and-chickpea-salad-with-dill-cornichons","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/potato-and-chickpea-salad-with-dill-cornichons\/","title":{"rendered":"Potato and Chickpea Salad with Dill & Cornichons"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Potato and Chickpea Salad with Dill & Cornichons<\/span><\/h2>\n
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"While I love dreaming up new recipe ideas, I still tend to gravitate to beloved, nostalgic foods, especially when I\u2019m cooking for other people. My hunch is I\u2019m not alone. Familiar foods are comforting, and they\u2019ve stood the test of time for a reason. But that doesn\u2019t mean there isn\u2019t room to find ways to make classic dishes feel current and fresh. Take this potato salad, for example. It\u2019s got the hallmarks of a retro potato salad\u2014mayonnaise, minced red onion, and dill\u2014along with a can of chickpeas to lighten things up and diced cornichons for a vinegary crunch in each bite. It\u2019s proof that with a few updates, a good potato salad (and a jar of pickles) never goes out of style."<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lidey Heuck – From “Cooking In Real Life: Delicious & Doable Recipes for Every Day.”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bd<\/span> lb<\/span> small red or baby Yukon Gold potatoes<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • \u00bc<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
  • 1<\/span> Tbsp<\/span> champagne vinegar or white wine vinegar<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> Dijon mustard<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li>
  • 1<\/span> (15oz) can <\/span> chickpeas, rinsed and drained<\/span><\/li>
  • \u00bd<\/span> cup<\/span> minced red onion<\/span> (half a small onion)<\/span><\/li>
  • \u00be<\/span> cup<\/span> cornichons<\/span> finely chopped (about 3.5 ounces)<\/span><\/li>
  • 2<\/span> Tbsp<\/span> mayonnaise<\/span><\/li>
  • \u2153<\/span> cup<\/span> minced fresh dill<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place the potatoes in a large pot and add 2 Tbsp salt and enough water to cover generously. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain and set aside until just cool enough to handle.<\/span><\/div><\/li>
    • Meanwhile, in a large bowl, combine the olive oil, vinegar, mustard, \u00bd teaspoon salt, and \u00bc teaspoon black pepper and whisk until smooth. Stir in the chickpeas and onion and set aside.<\/span><\/div><\/li>
    • When the potatoes are just cool enough to handle, cut them in half (or quarters if they are larger than 1\u00bd inches in diameter) and add to the bowl with the dressing. Toss gently and set aside, tossing occasionally, until cool.<\/span><\/div><\/li>
    • Add the cornichons and mayonnaise to the potatoes and mix well. Add the dill and toss again. Season with more salt and black pepper to taste. Serve at room temperature.<\/div><\/li><\/ul><\/div><\/div>\n
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