Alton Brown's Red Potato Salad
photo by Chef floWer
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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
directions
- 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 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 and season with salt and pepper.
- Let the salad chill in the refrigerator for at least an hour before serving.
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Reviews
-
Looks good. I love Alton Brown! Had to check out what a "cornichon" was. so FYI: cornichon [KOR-nih-shoh n ; kor-nee-SHOH N ] French for " gherkin ," cornichons are crisp, tart pickles made from tiny gherkin cucumbers. Update: 6/09..... bumped up the rating cuz I mis-rated 2 years ago. (sorry Kasper) delish! Great combo of flavors.
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Yummy Spud Salad. I used yellow potatoes and white onions because it was all I had at home. I wasn't sure if I should add the cider vinegar to the dressing with the potatoes or discard the vinegar and since the dressing was thick, I added a little bit to the dressing to make it thinner. I had it sitting in the fridge for about three hours before I served the salad. Thank you Kasper for posting the recipe.
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