Ingredients

2 pounds small red potatoes, uniform size as much as possible
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
2 shallots chopped fine (about 1/3 cup)
10 cornichons (small French pickles like gherkins), rinsed and sliced into thin rounds (about 1/4 cup)
4 tablespoons capers, rinsed
2 tablespoons coarsely chopped fresh flat-leaf parsley
freshly ground pepper to taste

Directions

1. Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 11 to 15 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Halve the potatoes; quarter them if they're large.

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 shallots, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.

Serves 6

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