| Level: | Intermediate |
| Total: | 59 min |
| Prep: | 35 min |
| Inactive: | 9 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 59 min |
| Prep: | 35 min |
| Inactive: | 9 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds red potatoes, large diced
- 3 tablespoons cider vinegar
- 3/4 cup mayonnaise (homemade if possible)
- 1 teaspoon mustard powder
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon very thinly sliced garlic
- 3 tablespoons fine chopped cornichons
- 1/2 cup small dice red onion
- 1/2 cup thinly sliced celery
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 525 mg |
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 525 mg |
Reviews
AB’s Recipes. always my go to first.
This potato salad recipe is excellent
Heartbreakers Beach Party song obviously
was looking forward to this. thanks AB
This potato salad recipe is excellent
Heartbreakers Beach Party song obviously
was looking forward to this. thanks AB
Delicious! Followed the directions exactly and it was a big hit. Will definitely be adding this recipe to our summer repertoire.
Really delicious!!!
Did not have time to soak the potatoes overnight. Added a touch of sour cream and used yellow mustard, and chunky garlic from a tube, and three chopped hard boiled eggs. Otherwise, same herbs, seasonings.Outstanding!
Did not have time to soak the potatoes overnight. Added a touch of sour cream and used yellow mustard, and chunky garlic from a tube, and three chopped hard boiled eggs. Otherwise, same herbs, seasonings.Outstanding!
Excellent and easy. Alton rocks!
omg…first 28 “reviews “ are Not reviews at all!! Why doesn’t foodnetwork Stop this junk?? Really messes up the Real reviews!!
I especially loved the tang from the cornichons! It’s a perfect little French touch that made this recipe pair well with another French inspired side: lentil salad with a Dijon vinaigrette dressing.
I LOVE this potato salad and so do my vegetarian relatives! I make this all summer long
It’s 5 stars hands down. The old change I make is adding 1 tablespoon of Worcestershire.
Grew up with red potatoes but prefer Yukon gold. Similar to mine with exception of garlic, I liked it.
I made this today and it is the best potato salad I have ever tasted. Love not having to peel the potatoes!!!