Potato Salad with Cornichon and Capers
From "Martha Stewart Living", September 2006
Prep time: 10 min. Total time: 30 min.
Serves 4
- 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/-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
- 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, rmaining 1 1/2
teaspoons salt, and the pepper. Using a large spatula, gently stir to
combine.
Marianne Mueller
Last modified: August 26, 2006