This is a lovely gherkins salad with potato and baby capers giving a tang to the creamy dressing. Serve as a side at a big family dinner or at a buffet with smoked salmon or ham.
Put the potatoes in a big pot and add enough cold water to cover them by 1 inch. Heat to a rolling boil over medium-high. Cook the potatoes for 20 to 28 minutes, or until they readily slide off a fork. Drain and set aside. Cut the potatoes in half after they are cold enough to handle.
Mayonnaise, gherkins, gherkin juice, mustard, salt, and pepper should all be combined in a big dish to make a dressing. Gently fold in the potatoes, red onions, and eggs after adding them to the mixture to coat with dressing. If necessary, taste and adjust the seasoning. Add paprika and parsley as garnish.