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Potato Salad with Cornichons and Capers

  • 4servings
  • 30minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2.00 pound(s) small red and Yukon gold potatoes , halved (quartered if large)

  2. 2.00 tablespoon(s) plus 1 1/2 teaspoons coarse salt

  3. 2.00 tablespoon(s) red wine vinegar

  4. 1.00 tablespoon(s) Dijon mustard

  5. 1/3 cup(s) extra-virgin olive oil

  6. 1.00 small red onion , cut into 1/4-inch dice (about 1/3 cup)

  7. 5.00 cornichons , rinsed and sliced into thin rounds (about 1/4 cup)

  8. 2.00 tablespoon(s) capers , rinsed and coarsely chopped

  9. 2.00 tablespoon(s) coarsely chopped fresh flat-leaf parsley

  10. 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  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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