Recipe information
Yield
Makes 10 to 12 servings
Ingredients
3 tablespoons best quality red wine vinegar
Fine sea salt
1/2 cup extra virgin olive oil
2 cloves garlic, finely minced
2 pounds new potatoes
1 small red onion, very thinly sliced
3/4 of a cup of cornichons (tiny French pickles), cut in thin rounds
1 bunch radishes, cut in small rounds
1/4 cup capers
4 large, hard-cooked eggs, diced
Preparation
Step 1
1. In a large bowl, whisk together the red wine and salt, then whisk in the olive oil. Add the garlic and whisk.
Step 2
2. Steam the potatoes until they are tender through, about 20 minutes. Remove them from the steamer and when they are cool enough to handle, peel them and cut them into thick rounds. Transfer them to the vinaigrette, toss, and let sit until the potatoes are cool through.
Step 3
3. Add the remaining ingredients and toss. Season to taste with salt and pepper, and toss again. Let sit for at least two hours before serving.
