Ingredients
2 lb. small red and Yukon gold potatoes
2 tbsp. plus 1 1/2 teaspoons coarse salt
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
c. extra-virgin olive oil
1 small red onion
5 cornichons
2 tbsp. capers
2 tbsp. coarsely chopped fresh flat-leaf parsley
1/4 tsp. Freshly ground pepper
Preparation
Step 1Cover 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.Step 2Make 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.
