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Potato Salad With Cornichons And Capers

Nutrition per serving    (USDA % daily values)
CAL
352
FAT
59%
CHOL
0%
SOD
245%

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Ingredients for 4 servings

2 pounds small red and Yukon gold potatoes, halved (quartered if large)

2 tablespoons plus 1 1/2 teaspoons coarse salt

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/3 cup extra-virgin olive oil

1 small red onion, cut into 1/4-inch dice (about 1/3 cup)

5 cornichons, rinsed and sliced into thin rounds (about 1/4 cup)

2 tablespoons capers, rinsed and coarsely chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

1/4 teaspoon freshly ground pepper

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