Cold-Fashioned Potato Salad

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This potato salad is delicious!
I left most of the skins on the potatoes, though.
And I, too, left out the tarragon.
I garnised with the gerkins instead of putting them in the salad.
It's got good, bold flavor - not your run-of-the-mill bland potato salad.
Got lots of raves & requests for the recipe!
Thanks, Alton!

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As a person that ordinarily doesn't like potato salad, I have to say that this recipe is fantastic. Really the only potato salad that I actually enjoy and I often get compliments on it when I serve to guests or bring to an event. My modifications were to omit the cornichons and the tarragon, adding dill instead (maybe 1 to 2T. Using 1T apple cider vinegar and 2T red wine vinegar (for a little extra tang and to mince the garlic. I also use Helmann's (Best Foods light mayo to keep it slightly health conscious. In the episode, the potatoes are cooked whole and then chilled, skinned and sliced before introducing to the vinegar. As long as you're careful not to over-cook the potatoes, they won't be mushy.

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Seriously, this recipe made me slap my mama and hollar "AMEN!" it was so good! I doubled the celery, and didn't slice the taters until the next morning so they were still somewhat firm (based on other suggestions. Quite tasty!

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I love the vinegar taste in this salad. I doubled the celery though.... big "crunch" fans here.

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Pamela, you're right, the direction calling for diced potatoes is wrong. You boil the potatoes whole and then peel and slice. This recipe, by the way, is unbelievable.

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I always trust Alton Brown recipes but this time I'm curious about the instructions. The recipe says to prep potatoes prior to boiling by cutting "in large dice" and then after ice bath and removing skins, "cut in rounds". Did I miss something? I'm wondering if the intent was to boil them whole, otherwise how are they staying round. Anyone care to comment? Details always seem key to Alton's recipe success.

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The whole family loves this. I don't cut up my potatoes til the next day, otherwise they get to mushy. Use dried tarragon, only because fresh can be hard to find. Also use sweet pickle relish instead of cornichons, and I skip the red onion.

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I have always more or less winged it when making potato salad, but decided to try a new recipe this time. I love this recipe & so did all our guests who had it for lunch with ham and a green bean recipe today. They couldn't get enough of it. There isn't anyting I would change & will probably use this recipe from now on.

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I love how easy this salad is to make! I especially like how it doesn't taste like mayo with lumps of potato! There are distinctive flavors and texture. A real delight! Way to go, Alton! Keep it up, dude!

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I recommend watching the show or maybe catching it on youtube. Excellent potato salad and it went fast. I should have made more.