Food & Cooking Recipes Salad Recipes Potato Salad with Cornichons and Capers 3.5 (41) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 10 mins Total Time: 30 mins Servings: 4 Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes. Ingredients 2 pounds small red and Yukon gold potatoes, halved (quartered if large) 2 tablespoons plus 1 ½ teaspoons coarse salt 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard ⅓ cup extra-virgin olive oil 1 small red onion, cut into ¼-inch dice (about ⅓ cup) 5 cornichons, rinsed and sliced into thin rounds (about ¼ cup) 2 tablespoons capers, rinsed and coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley ¼ 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. Rate it Print