French Potato Salad with Radishes, Cornichons, and Capers

Name: French Potato Salad with Radishes, Cornichons, and Capers
Yield: Serves 6 as a side dish
Cuisine: French
Ingredients: 2 pounds, small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices; 2 tablespoons, table salt; 1 medium clove, garlic, peeled and threaded on skewer; 1 1/2 tablespoons, champagne vinegar or white wine vinegar; 2 teaspoons, Dijon mustard; 1/4 cup, olive oil; 1/2 teaspoon, ground black pepper; 2 tablespoons, minced red onion; 2 , radishes (medium red, about 1 1/2 ounces), thinly sliced (about 1/3 cup); 1/4 cup, capers, rinsed and drained; 1/4 cup, cornichons, thinly sliced

3 comments

Appears in Cook's Illustrated July/August 2002

Does your French potato salad recipe yield mangled bits of potatoes that taste dull and underseasoned? We set out in search of something better.

SERVES6 as a side dish

TIME45 minutes

WHY THIS RECIPE WORKS

We wanted a French potato salad recipe that would be pleasing not only to the eye but to the palate. The potatoes would have to be tender but not mushy, and the flavor of the vinaigrette would have to penetrate the relatively bland potatoes...

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