My Mother'S Potato Salad

• 2 pounds baby potatoes, scrubbed and the larger ones halved
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup best-quality mayonnaise (homemade or store-bought)
• 1 tablespoon whole-grain mustard
• 3 tablespoons finely chopped red onion
• 1/3 cup chopped cornichons
• 2 hard boiled eggs, peeled and chopped
• 1/4 cup chopped fresh herbs (I use tarragon and parsley)
• Salt to taste
• 1/4 cup thinly sliced radishes
• Chives and chive blossoms, for finishing, optional

1. Boil the potatoes in a big pot of salted water until they're fork-tender. Drain, and shock in an ice bath if you want a potato salad that will maintain its shape. (If a few squished potatoes are okay with you, this step is not necessary.) While the potatoes cook, soak the red onion in a bit of water to soften its bite.
2. Place drained potatoes in a large bowl, and sprinkle vinegar on them.
3. Mix olive oil, mayonnaise, and mustard together to make your dressing, and set aside.
4. To the large bowl, add the drained red onion, cornichon, hard-boiled egg, and herbs. Add the dressing -- starting with half, as you may not use it all -- and toss to coat. (You'll want enough dressing to slickly coat each potato, but you don't want a pool at the bottom of the bowl. If for some reason you find you need more dressing, add an extra splash of olive oil and a dollop of mayo to taste.) Add salt, and/or more vinegar to taste.
5. When it's where you want it seasoning-wise, fold in the sliced radishes. Garnish with chives and/or chive blossoms if you like, and serve. It's even better after it's been in the fridge for a day.

baby potatoes, apple cider vinegar, olive oil, mayonnaise, wholegrain mustard, red onion, cornichons, eggs, fresh herbs, salt, radishes, chives

Taken from food52.com/recipes/29021-my-mother-s-potato-salad (may not work)