Potato Salad

Alton Brown's


2 lbs red potatoes
3 tablespoons cider vinegar
3/4 cup mayonnaise
1 teaspoon mustard powder
\1/4 cup parsley, chopped
1 tablespoon fresh tarragon, chopped
1/2 tablespoon garlic, very thinly sliced
3 tablespoons cornichons, fine chopped
1/2 cup red onion, small dice
1/2 cup celery, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper



1 Place potatoes into a large heavy-bottomed pot.

2 Cover with cold water and place over medium heat.

3 Cover the pot and bring to a boil.

4 Immediately reduce heat and remove lid.

5 Gently simmer until potatoes are fork tender.

6 Drain and place into an ice bath to cool.

7 Remove skin by rubbing with a tea towel.

8 Slice potatoes into rounds and place into a zip top bag.

9 Add the vinegar and toss to coat all of the potatoes.

10 Place the bag into the refrigerator overnight.

11 In a large mixing bowl, combine the mayonnaise, mustard, parsley, fresh tarragon, garlic, cornichons (or Farman's Sweet Pickle relish) , red onions, and celery.  I add artichoke hearts.

12 Once evenly combined, add the potatoes and season with salt and pepper.

13 Let the salad chill in the refrigerator for at least an hour before serving.

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