ALTON BROWN’S RED POTATO SALAD

ALTON BROWN’S RED POTATO SALAD


2 lbs. red potatoes
3 tbsp. cider vinegar
¾ cup mayonnaise
1 tsp. mustard powder
¼ cup parsley, chopped
1 tbsp. fresh tarragon
½ tsp. garlic, thinly sliced
3tbsp. cornichons, fine chopped
½ cup red onion, small diced
½ cup celery, thinly sliced
1 tsp. kosher salt
½ tsp. fresh ground pepper


1. Place potatoes into a large heavy-bottom 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 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, tarragon.
Garlic, cornichons, onion and celery.
12. Once evenly combined, add the potatoes and season with salt and pepper.
13. Let the salad cool in the refrigerator for at least an hour before serving.


Yield: 4-6 servings.