Creamy Potato Salad
MAKES 4 TO 6 SERVINGS
2 (24-ounce) packages assorted fingerling potatoes, cut into quarters
3 teaspoons kosher salt, divided
3 tablespoons Champagne vinegar, divided
1 cup coarsely chopped cornichons
⅓ cup thinly sliced red onion
1 cup mayonnaise
1 tablespoon coarse-ground Dijon mustard
2 teaspoons packed lemon zest
2 tablespoons fresh lemon juice
½ teaspoon ground black pepper
¼ cup finely chopped fresh parsley
2 tablespoons chopped dried chives
Garnish: chopped fresh parsley, ground black pepper
In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover to a boil over high heat; cook until potatoes are fork-tender but not mushy, about 20 minutes. Drain, and rinse with
