Potato Salad with Cornichons and Capers

Martha Stewart Living, 2005

Makes 4 servings

    2 pounds small red and Yukon gold potatoes 1/2ed or 1/4ed      
    2 tablespoons + 1 1/2tsp salt                                  
    2 tablespoons red wine vinegar                                 
    1 tablespoon dijon style mustard                               
    1/3 cup evoo                                                   
    5 cornichons rinse, slice (1/4c)                               
    1 sm. red onion thin slice (1/4 c)                             
    2 tablespoons capers rinse, coarse chop                        
    2 tablespoons coarse chop flat-leaf parsley                    
    1/4 teaspoon pepper                                            

Prep time: 10 minutes; Total time: 30 minutes
 
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.

MXF