Cold-Fashioned Potato Salad

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Way to go chef! Very tasty indeed,I sit here at 7:30AM eating your dish,as with all recipes "FRESH" is key and that is not easy in my area - since I am a foody at 80 years I go for it - I am addicted to Food Network and eating and salivating and eating

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This recipe is amazing! I am having a group of friends over tomorrow for ribs, beans and potato salad. I had already precooked and peeled 2 1/2 lbs. of red potatoes so I thought this recipe would be a smart choice. I have Mexican Tarragon in my garden which worked beautifully and used all the ingredients as specified except the pickles. I didn't substitute any dried items like other postings, and felt the resulting flavors were delicious. I imagine this would be good with dry but seriously folks, use fresh, always best. I didn't do the vinegar as specified as I had prepped the potatoes the night before so didn't want to wait another day. Instead I stirred the same amount of cider vinegar into my potato salad. I also make gourmet flavored vinegars so will try one of those in a complimentary flavor next time or perhaps use a tarragon or parsley black pepper blend. Every recipe I have made of his is a hit. Super fan Alton. Thanks for what is sure to bring rave reviews tomorrow.

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This was the best potato salad I have ever made. My husband, who is pickier than most, raved about it and ate the leftovers as a midnight snack. Don't skip on the fresh herbs, they really add to the flavor.

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Delicious. It reminded me of a combination of traditional potato salad and German potato salad. I followed all of the steps (ice bath et al and it turned out just like the picture. My only caution would be to keep potato slices on the thinner side. I did not want mine to break up, so I did not slice them as thinly as I could have. I realized that when cooked properly, the red potato slices hold up very well even when they are soaking up the vinegar overnight.

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So easy and a complete successs. I am not a potatoe salad person - I loved this because it was so flavorful and light - not heavy with eggs and relish and other traditional type textures. I did not use the cornichons because I did not know what they were??? But now I do (little pickles and I will use them next time. It was such a refreshing dish and my whole family loved it! I also used regular Hellman's mayo - no homemade - although I am willing to try!

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This is the best potato salad I've ever made. All the seasonings marry so well. I love the tarragon and vinegar. What a nice change from regular potato salad. This is company good. Thanks Alton, you never disapoint, your recipes are consistantly excellent.

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I took this to a large gathering for the Fourth of July so I tripled it. Rave reviews. I noticed a lot of folks coming back for seconds. I followed the recipe with the exception of the tarragon. We like it but wasn't sure about others. Also, I used Best Foods regular mayo and a couple of tablespoons of Dijon mustard rather than powder. Super recipe and it goes in the favorite file.

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As potato salads go, this one is as close to home as it gets. When ever a recipe like this calls for mayo, I always use half mayo and half Miracle Whip. The combination of the two is fantastic. Even when I make tartar sauce I go half of the two and then use an equal amount of sweet relish, or you can adjust the amount of relish, to your own liking. This is by far, the very best tartar sauce there is. As for the cornichons go, instead, I use kosher baby dills, chopped up. Instead of red onions, I use Vidalea onions, they are my favorites. They are not so hard on the eyes and are nice and mild. Slice up some eggs, into the mixture and then shake some paprika onto the top of the salad. I love it best right after it's made and before it is cooled in the refer.

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This is a great, easy potato salad recipe. I used white vinegar and just put them on the drained potatoes for 15 minutes in the fridge because I didn't have time to leave them overnight. I also didn't use an icebath. The only other changed I made were 1 T regular mustard instead of dry, and dried tarragon instead of fresh. This is great warm or cold and has the perfect balance of sweet, tangy and creamy.

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This was very yummy - lots of good flavors and tastes light and summery. I am not a huge mayo fan, but this has enough spice and kick that it isn't overly "mayo-y." I think the vinegar helps. I used dill pickles because that's what we had. I also did not peel the potatoes because the skins don't bother me on red or new potatoes. I used both red and white potatoes and didn't do an ice bath - just stuck them in the freezer for 15 minutes. I also added about 1/2 tbs. fresh rosemary, and a bit more garlic and pepper. (I like kick! I will definitely make this again! Way better than the traditional thick and bland mayo potato salad.