Cold-Fashioned Potato Salad

Photo: Cold-Fashioned Potato Salad

TOTAL TIME: 59 min
Prep: 35 min
Inactive Prep: 9 min
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 2 1/2 pounds red potatoes, large diced
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise (homemade if possible)
  • 1 teaspoon mustard powder
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon very thinly sliced garlic
  • 3 tablespoons fine chopped cornichons
  • 1/2 cup small dice red onion
  • 1/2 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
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Directions

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

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5

Newest Ratings and Reviews

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  • on October 02, 2012

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    Delicious! I often make this recipe and during the summer it is always a big hit!

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  • on July 23, 2012

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    Excellent potato salad, very refreshing, not your common mayo and mustard dressing. I was hesitant to soak the potatoes in vinegar but trusted Alton and am so glad I did. Served them at a family get-together and everyone raved about the dish.

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  • on November 25, 2011

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    Very excellent potato salad with the Alton Brown twist--a more intelligent way to make it. Ah so, soak the taters in the vinegar after they've boiled. Very nice and potato-salad-aficianado hubby liked them!

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