Cold-Fashioned Potato Salad
ACTIVE TIME: 35 minutes
TOTAL TIME: 9 hours
Yield: 4 to 6 servings
Although this picnic-ready potato salad application does call for a fair amount of fat in the form of mayonnaise, it's balanced by the cider vinegar and mustard. The tarragon is a French (but unfussy) touch. This classic side dish is as good warm as it is cold. This recipe first appeared in Season 6 of Good Eats. Photo by Lynne Calamia
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- 2 1/2 pounds small red potatoes
- 3 tablespoons apple cider vinegar
- 3/4 cup mayonnaise, homemade, if possible
- 1 teaspoon mustard powder
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons minced garlic
- 1/4 cup diced cornichons
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
ACTIVE TIME: 35 minutes
TOTAL TIME: 9 hours
Yield: 4 to 6 servings
Procedure
- Place potatoes into an 8-quart pot, cover with cold water, and place over medium heat. Cover the pot and bring to a boil. Immediately reduce the heat and remove the lid. Gently simmer until potatoes are fork tender, 10 to 15 minutes. Drain and place in an ice bath to cool for 2 to 3 minutes. Remove the skin by rubbing with a clean tea towel. Slice the 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, toss, and season with salt and pepper. Let the salad chill in the refrigerator for at least 1 hour before serving.
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