Potatoes Gribiche

Potatoes Gribiche
Serves 4
1 1/2 pounds small waxy potatoes
Olive oil
Salt, pepper
2 hard-boiled eggs, diced
5 to 6 cornichons, diced
2 tablespoons capers (if using salted capers, soak for a few minutes in water first)
1 shallot, peeled and minced
2 teaspoons Dijon mustard
1 tablespoons red wine vinegar
1/2 teaspoon smoked Spanish paprika
A handful of flat-leaf parsley, chopped
1. Preheat the oven to 425°F. Put the potatoes in a medium saucepan, cover with cold water, cover with a lid, and bring to a boil. Drain immediately, let cool for a minute, cut in two-bite wedges, and transfer to a baking dish large enough to accommodate them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, toss to coat, and roast until golden and crusty, about 30 minutes.
2. In the meantime, combine in a salad bowl the eggs, cornichons, capers, shallot, mustard, vinegar, paprika, a bit of salt and pepper, and 2 and 1/2 tablespoons olive oil.
3. When the potatoes are ready, add them to the salad bowl, toss gently to coat, and fold in the parsley. Taste for seasoning. Let cool to slightly warm or at room temperature.