This is a pretty classic rendition of a potato salad, except for the fact that the baby potatoes are unpeeled and smashed rather than cut. I find this cathartic and it also adds an interesting texture to a classic summer side dish. You can use relish rather than cornichons, add capers and anchovies, substitute shallot for spring onion - this is a very forgiving salad.
1 lb baby potatoes
3 hard boiled eggs, peeled and chopped
1/2 cup chopped cornichons
1/3 cup chopped spring onions
1/2 cup chopped Italian parsley
1/4 cup grain mustard
1/2 cup mayonnaise
1 bay leaf
Salt to taste
Place the baby potatoes and the bay leaf in a pan and cover with salted water so that the potatoes are covered by an inch of water. Turn the heat on to medium and, once the water has begun to simmer, cook the potatoes between 5-8 minutes depending on their size. turn off the heat, cover and allow to cool in the water.
Mix the grain mustard and mayonnaise together in a bowl. Add the spring onions, egg, pickles and parsley. Stir well to combine.
Drain the potatoes. Using the bottom of a glass or the palm of your hand, crush the potatoes until crushed and slightly flattened. Cut each in half and add to the bowl.
Add salt to taste, mix well and serve.