Potato Salad with Cornichons and Capers

Wow, I haven't posted in awhile. My life has become a whirlwind of school, job search, and wedding. But here's a little somethin' somethin'.

This potato salad rocked. It's made with a vinaigrette instead of mayo, so it's great for outdoor events (my event happened in front of the TV, but whatev). The local grocery store didn't have cornichons so I used gherkins (the two are not synonymous, you know). I've also never been a big fan of capers, but the key is really just to rinse those suckers off before you use them so they're not overly salty. I heart Martha Stewart.

2 pounds small red and Yukon gold potatoes, halved or quartered (I used red)
2 tablespoons + 1 1/2tsp salt
2 tablespoons red wine vinegar
1 tablespoon dijon style mustard
1/3 cup extra virgin olive oil
5 cornichons rinses, sliced (1/4 cup) (again, I used gherkins)
1 small red onion thin slice (1/4 cup)
2 tablespoons capers rinsed, coarse chop (how the hell do you chop capers?)
2 tablespoons coarse chop flat-leaf parsley
1/4 teaspoon pepper

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.

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

Grade: A