Potato Salad With Cornichons - cooking recipe

Ingredients

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

Preparation

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