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Sweet Pepper and Cornichon Potato Salad

Tart and slightly sour Cornichons combined with sweet baby bell peppers and caramelized onions added bacon crumbles for smokiness. Avacado mayo and some sour cream add the creaminess mixed with dill and parsley makes up this delicious flavorful make-ahead Sweet Pepper and Cornichon Potato Salad.

Course Dinner, lunch, Potatoes, Salad, Side Dish, Snack
Cuisine American, French, Mediterranean
Keyword Summertime Potato Salad
Prep Time 20 minutes
Cook Time 30 minutes
Refrigerate 1 day
Total Time 50 minutes
Servings 8
Calories 526 kcal

Ingredients

  • 3 small yellow sweet peppers finely chopped
  • 2 small red sweet peppers finely chopped
  • 5 Cornichons finely chopped
  • 1 tbsp olive oil
  • 1 small sweet onion finely chopped
  • 2 thick slice applewood smoked bacon
  • 1/2 cup avocado mayo divided
  • 2 tbsp sour cream
  • 1 tsp fresh ground pepper
  • 1 tsp salt add more if desired
  • 1/2 tbsp dried dill weed
  • 1/2 tbsp fresh chive
  • 2 tbsp fresh flat leaf parsley finely chopped
  • 1 clove garlic minced
  • 6 medium russet potatoes cut in 1/4 inch pieces

Instructions

  1. In a medium saucepan saute finely chopped onions in olive oil with a pinch of salt over medium-low heat until onions start to become translucent.  This should take 5-7 minutes. 

  2. While onions are sauteing start chopping up your peppers and Cornichons. In a small mixing bowl stir together peppers, Cornichons, and sauteed onions. 

  3. Fry bacon in the same pan you sauteed the onions in until bacon is crisp, make sure you flip in a few times to ensure you don't burn the bacon. Once crisp removes bacon and set on a paper towel to cool and to remove any excess grease.  Once bacon is cool 3-5 minutes finely chop up the bacon and add it to the peppers, Cornichons, and onions.  

  4. Add 1/4 cup mayo, dill, chive, parsley and garlic to the finely chopped peppers, Cornichons, onions, and bacon.  Add salt and pepper to taste.  Cover and refrigerate overnight. 

  5. The next morning check on the mixture, add in the final 1/4 cup mayo and sour cream.  Cover again and refrigerate until ready to use. 

  6. Boil the 1/4 inch pieces of potatoes in boiling salt water (medium heat) until they are fork tender.  This takes anywhere from 15-25 minutes depending on your potatoes. 

  7. Allow potatoes to cool 30 minutes before stirring and coating in the pepper, Cornichons, onion, bacon, mayo, and herb mixture. 

  8. Cover and refrigerate until you are ready to serve. 

Recipe Notes

The FDA says stick to the 2-hour mark when it comes to leaving out mayo-based foods.  For more information here is a great article.  Safty and health first folks.