Bring this tangy, Creamy and Easy Potato Salad with Pickles to your next potluck or summer barbecue! It’s rich, zesty, and has an added pop of flavor from the chopped cornichons. Throw it all together in minutes!
Place the potatoes in a pot and cover them with cold salted water. Cover with a lid and place the saucepan on the stove over medium-high heat and bring to a boil. Once boiling, remove the lid and lower the heat to a simmer. Cook until the potatoes are just tender, about 12-14 minutes. Drain the potatoes and allow them to cool slightly.
While the potatoes are cooking, make the dressing. In a bowl, combine the mayo, mustard, and horseradish. Set aside.
Once the potatoes are cool enough to handle, cut them into quarters and transfer them to a large bowl. Pour the dressing over the potatoes and mix well to combine.
Add the red onion, chopped cornichons or pickles, chopped dill, and chopped green onions to the bowl with the potatoes. Toss to combine. Taste to check for seasonings and salt, and adjust to your preference.
This potato salad needs to sit for at least 1 hour to develop flavor. Cover and let it sit in the refrigerator for at least an hour before serving, and up to 2 days total.