Recipe courtesy of Alton Brown
Show: Good Eats
Total:
59 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
59 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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 or cut into large dice 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.

More from:

Summer Parties

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Guacamole Salad

Recipe courtesy of Ina Garten

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Grilled Corn Salad

Recipe courtesy of The Neelys

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Sweet Potato-Pecan Casserole

Recipe courtesy of Ellie Krieger

Tomato Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.