French Potato Salad with Radishes, Cornichons, and Capers

Name: French Potato Salad with Radishes, Cornichons, and Capers
Cuisine: Europe, 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

Side Dishes
Europe
French
Fruits & Vegetables
Vegetables
Potatoes
Vegetarian
Salads
4th of July

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.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 as a side dish

TIME 45 minutes

French Potato Salad with Radishes, Cornichons, and Capers

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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