Ingredients
2lbspotatoes,(small red and Yukon gold)
2tbspcoarse salt,(plus 1½ tsp)
2tbspred wine vinegar
1tbspdijon mustard
cupextra-virgin olive oil
1smallred onion
5cornichons
2tbspcapers
2tbspfresh flat-leaf parsley,coarsely chopped
¼tspfreshly ground pepper
Preparation
Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer for 7 minutes, or until tender.
Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
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 salt, and pepper. Using a large spatula, gently stir to combine.
