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.
Add half of dressing to potatoes and toss. Taste and add more dressing and salt and pepper to taste. Garnish with a sprinkle of chopped chives. Enjoy!