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Alton Brown's Red Potato Salad

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


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.

Source: www.food.com