Cold-Fashioned Potato Salad
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
ACTIVE TIME: 30 minutes
TOTAL TIME: 13 hours
Yield: 4 to 6 servings
Software
- 2 1/2 pounds small red potatoes
- 1 tablespoon + 1 teaspoon kosher salt, divided
- 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
- 1/2 cup diced celery (1 stalk)
- 1/2 cup diced red onion (1/2 medium onion)
- 2 teaspoons minced garlic (2-3 cloves)
- 1/4 cup diced cornichons (about 8 pickles)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Procedure
- Place potatoes into an 8-quart pot, cover with cold water, and add 1 tablespoon of the salt. Turn the heat to medium , cover the pot with a lid 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, celery, remaining salt, and pepper. Once evenly combined, add the potatoes and toss. Let the salad chill in the refrigerator for at least 1 hour before serving.