Cut the potatoes in half or in quarters depending on how big they are.Add them to a large saucepan and cover them with cold water. Add a good pinch of salt and bring to the boil.Reduce to a simmer then cook for about 20 to 25 minutes.Test that the potatoes are cooked by piercing them with a sharp knife. The knife should go in easy and the potatoes should be tender and look creamy.Drain the potatoes then return the hob, cook the potatoes for a minute or two over a low heat to remove any excess water.Leave to cool slightly.
Add the potatoes to a large mixing or serving dish.Add the mayonnaise and the mustard and toss gently.
Next add the chopped spring onions and cornichons, stir them through the potatoes.
Finally add the chopped parsley and chives and season with salt and pepper. Toss gently one last time. Serve, warm, room temperature or chilled.
Potatoes - I use Charlotte potatoes to make this and do not peel them. Cooking time will depend on the size of the potatoes.
Storage/Making Ahead - This potato salad can be made up to 3 days in advance. I would make it according to the recipe but add the herbs a few hours before you serve it. Once cooled store the potato salad in an airtight container in the fridge. Any leftovers that have been sitting out for under 2 hours can be refrigerated and should be used up within 2 days.
Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of six.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.