Cold-Fashioned Potato Salad
Alton's Cold-Fashioned Potato Salad marries the art and science of cooking.
Ingredients
- 2 ½ poundsred potatoes, large diced
- 3 tablespoonscider vinegar
- ¾ cupmayonnaise (homemade if possible)
- 1 teaspoonmustard powder
- ¼ cupchopped parsley
- 1 tablespoonchopped fresh tarragon
- ½ tablespoonvery thinly sliced garlic
- 3 tablespoonsfine chopped cornichons
- ½ cupsmall dice red onion
- ½ cupthinly sliced celery
- 1 teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper
Directions
- 1
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.
- 2
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.