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Potato Salad with Cornichons and Capers

Potato Salad with Cornichons and Capers

Martha Stewart Living, September 2006 http://www.marthastewart.com/340190/potato-salad-with-cornichons-and-capers
3.8125
Rated
76.25100(16)16
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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

  1. 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.
  2. 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.

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