Fingerling Potato Salad with Cornichon Vinaigrette

Ingredients

• 3 pounds assorted fingerling (or small red) potatoes, washed
• 2 teaspoons salt
• 2 tablespoons sherry vinegar
• 1 large red onion, cut in half and sliced (about 1/2 cup)
• 2 ribs celery, chopped (about 1 cup)
• 10 cornichons or mini dill pickles, chopped
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3/4 cup Cornichon Vinaigrette
• Sea salt, to taste
• Freshly ground pepper, to taste

Preparation

1. 1. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large pot or Dutch oven over medium-high heat. Reduce heat, cover, and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork; drain. Place in a large bowl, and toss with vinegar while warm. Cool to room temperature.
2. 2. Add remaining ingredients; toss gently. Serve immediately, or cover and chill until ready to serve.