Creamy Red Potato Salad

1. 1

   Cut potatoes into 1/2 inch cubes. Combine with enough cold water to cover by 1 inch in a medium saucepan. Bring to boil. Reduce heat and simmer until potatoes are fork-tender (8 mins). Drain. Meanwhile, to make dressing, finely chop cornichons; reserve 1 tsp of their liquid. Mix cornichons and their liquid with the rest of the ingredients in medium bowl. Stir in hot potatoes and serve warm or room temperature. 181 calories per serving (1 cup), 5 g fat.

* Per serving · 4 servings · Values may vary.

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