Potato Salad With Cornichons

• 3 lbs red potatoes (about 24)
• 4 garlic cloves, peeled
• 1 tablespoon kosher salt, plus
• 1/4 teaspoon kosher salt (or more to taste)
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 20 cornichons, cut in half lengthwise
• 10 leaves fresh tarragon, torn

1. Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water.
2. Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes.
3. Drain the potatoes, let cool and cut into quarters.
4. Discard the garlic.
5. In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform.
6. Add the olive oil and stir again.
7. Add the cooked potatoes, cornichons and tarragon and toss to coat.
8. Enjoy!

red potatoes, garlic, kosher salt, kosher salt, mustard, white wine vinegar, fresh ground black pepper, extra virgin olive oil, cornichons, tarragon

Taken from www.food.com/recipe/potato-salad-with-cornichons-307116 (may not work)