Photo: Cold-Fashioned Potato Salad Recipe
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
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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By Mrspaley
on February 26, 2013
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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
By Mrs. B the cook...
Sacramento CA
on August 27, 2012
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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.
By Draculady
on August 01, 2012
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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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