French Potato Salad with Radishes, Cornichons, and Capers

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

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Keywords

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

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Cooking tools:

Skewer
Garlic press
Saucepan
Baking sheet
Serving bowl
Mixing bowl
Whisk
Spatula
Colander
Measuring cup
Thin-bladed paring knife
Chef's knife
Cutting board
Stove
Plastic wrap

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