French Potato Salad with Radishes, Cornichons, and Capers | America's Test Kitchen

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