Potato Salad with Cornichons and Capers
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Martha Stewart Living, September 2006
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 2 pounds small red and Yukon gold potatoes, halved (quartered if large)
- 2 tablespoons plus 1 1/2 teaspoons coarse salt
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1 small red onion, cut into 1/4-inch dice (about 1/3 cup)
- 5 cornichons, rinsed and sliced into thin rounds (about 1/4 cup)
- 2 tablespoons capers, rinsed and coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground pepper
Directions
- Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
- Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.
If that's how you feel, then why do you subscribe to Martha Stewart. these little pickles are marketed as cornichons. just look at the jar they come in, clearly marked CORNICHONS!
because this is Martha Stewart...but thanks for your comment, I didn't know what they were.
Instead of calling them cornichons, why not just call them what they are? - Gherkins???