How To Make Potato Salad with Cornichons and Capers
Lend some finesse to your classic potato salad by adding capers and cornichons and using a mustard and olive oil dressing instead of mayonnaise.
Serves:
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
Instructions
-
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.
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Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
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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.
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Add onion, cornichons, capers, parsley, remaining salt, and pepper. Using a large spatula, gently stir to combine.
Nutrition
- Calories: 224.20kcal
- Fat: 4.36g
- Saturated Fat: 0.64g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.96g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 42.37g
- Fiber: 5.91g
- Sugar: 2.78g
- Protein: 5.16g
- Sodium: 662.03mg
- Calcium: 39.63mg
- Potassium: 1008.29mg
- Iron: 2.21mg
- Vitamin A: 10.42µg
- Vitamin C: 48.92mg
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