Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chicken eggs
   1      pound         tiny new potatoes
                        salt -- to taste
   6      tablespoons   extra-virgin olive oil
   2      tablespoons   sherry vinegar
   2      tablespoons   tiny capers -- non pareil
   2      tablespoons   chopped cornichon pickles
   1      tablespoon    dijon mustard
     1/2  teaspoon      ground cumin
   2                    garlic cloves -- thinly sliced
   1                    scallion -- sliced very thin
   2      tablespoons   chopped roasted pepper
   1      tablespoon    hot paprika
   2      tablespoons   chopped parsley

Preparation:

Place eggs in 4 cups cold water and bring to a boil. Cook 1 minute and remove to ice bath for 5 minutes. Peel and shell and set aside. Meanwhile, boil potatoes in salted water until just tender, drain and cut into quarters and place in a mixing bowl, still warm. Add olive oil, vinegar, capers, cornichons, mustard, cumin, garlic, scallion, roasted pepper, paprika and parsley and stir well to coat. Divide potato salad among 4 plates. Cut eggs in half, place over potatoes and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06)