Potato salad is such a summer staple and I enjoy making my own with whatever accoutrements I can find in the fridge/cupboard but using a few essentials: mustard, mayo, potatoes. This recipe is the perfect go-to when I want to ensure the salad will come out tasting as delicious as possible for company.
Alton Brown’s Cold-Fashioned Potato Salad
I loved that I could prep this recipe the night before so there was less to do the day of the party. Plus soaking the potatoes in vinegar helps to remove the starchiness in the potatoes so the potatoes are lighter and a little less earthy.
This potato salad is a little on the vinegary side versus the sweet side but I like that just fine and the crunch of the cornichons and celery make it quite tasty. All in all it is a potato salad I have made over again and I believe it tastes much better and fresher than the store-bought variety.
Cold-Fashioned Potato Salad
Recipe from: Alton Brown on the Cooking Channel
Prep Time: Overnight + 30 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings
Ingredients:
- 2 1/2 pounds red potatoes, large diced
- 3 TBSP cider vinegar
- 3/4 cup mayonnaise
- 1 tsp. mustard powder
- 1/4 cup chopped parsley
- 1 TBSP chopped fresh tarragon
- 1/2 TBSP very thinly sliced garlic
- 3 TBSP fine chopped cornichons
- 1/2 cup small dice red onion
- 1/2 cup thinly sliced celery
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Directions:
1. 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.
2. 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.
3. 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.
(5 votes, average: 4.40 out of 5)
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I have been making this recipe for several years. I got it from Alton’s show “Good Eats “. My family loves it and sometimes I have to make a double batch. I do add 2-3 hard-boiled eggs. And there usually aren’t any leftovers.
Will try this a fast cheat potato salad is mazzetti potato salad dressing…potatoes eggs onions celery salt pepper pickle relish..top with bacon bits..so good
Looks too mayonnaise-y. Too wet.
Probably delicious though.
The directions call for red potatoes diced but the directions say to cool potatoes and then slice into rounds. When do the potatoes get diced? The picture shows diced but the directions say rounds.
Best vinegary potato salad, if instructions are followed correctly.
Was a big hit, last year, at Communion. Sooo delish.
Thanks for this great recipe! I wish I could post a picture.
I’m so glad you enjoyed it. Isn’t it delicious?!
What a classic! you are really doing a terrific job and learning so much in the process. Good for you! Keep up the good work and have fun in your kitchen!
Thank you so much Adri!