|1 kg||new or red potatoes|
|80 ml||olive oil|
|5||cornichons or small pickles|
|20 g||flat-leaf parsley|
|20 g||chives, plus more for garnish|
|2 tbsp||grainy mustard|
|2 tsp||Dijon mustard|
|3 tbsp||apple cider vinegar|
A hoppy IPA is an ideal match for the mustard and herbs in this potato salad.
Boil potatoes in salted water until tender. Transfer them to ice bath to chill for a few minutes, then drain and pat dry. Halve or quarter potatoes (depending on size) and place in a large bowl.
Finely dice cornichons, mince shallots, and halve and slice radishes; roughly chop the herbs. Add cornichons, shallots, radishes, and herbs to bowl.
Whisk together the olive oil, mustards, vinegar, and sugar.