Grilled Salmon with French Potato Salad

This French potato salad takes a cue from their German neighbors adding chopped cornichon (or pickles) for an added bit of tang. We like to serve it slightly warm next to the grilled salmon, but it is also tasty cold from the fridge.

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1 1/2 lbs new potatoes
1 head cabbage, any variety, cut thinly
1/4 cup dijon mustard
1/2 cup olive oil
1 shallot or scallion, minced
5 sprigs dill or parlsey, roughly chopped
1 cup chopped pickles or cornichon
4 filets of salmon


  1. Cover the potatoes in well salted water, bring to a boil, reduce to a simmer and cook until tender
  2. Drain and then toss with the cabbage, shallot, mustard, olive oil, herbs, and pickles along with a big pinch of salt and several grinds of black pepper
  3. Dress the salmon with a hefty glug of neutral oil, sprinkle of salt and pepper
  4. Grill the salmon, we love using a cedar plank, but straight on the grill works too, until medium
  5. Serve the grilled salmon with a big scoop of the potato salad and green salad