Gribiche can be strong in flavor, thanks to the brininess from the cornichons and the pungent mustard, making it a perfect match for subtle creamy potatoes.
Ingredients
- ½ Cup gribiche
- 2 pounds fingerling or baby yukon gold potatoes
- ¼ cup fine sea salt, plus more to taste
- 1 small shallot, finely minced
- 2 celery stalks with leaves, thinly sliced
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
How to Make It
- Make the gribiche and refrigerate until ready to use.
- Place the potatoes in a large pot and cover with at least 3 inches of water. Add the ¼ cup salt and bring to a boil. Reduce to a simmer and cook until tender, 12 to 15 minutes.
- Cool the potatoes in the cooking liquid or, to speed up the cooling, drain them. Return them to the pot, fill it with cold water, and allow to cool. When the potatoes are cool to the touch, drain them again. Slice into roughly 1-inch pieces (or in half if using baby Yukons) and place in a large bowl.
- Toss the potatoes with the shallot, celery, parsley, and gribiche. Taste and season with another pinch of salt if needed.
