Alton Brown's Red Potato Salad

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place potatoes into a large heavy-bottomed 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 an 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, onions, and celery.
• 12 once evenly combined, add the potatoes and season with salt and pepper.
• 13 let the salad chill in the refrigerator for at least an hour before serving.