This delicious Alton Brown Cold-Fashioned Potato Salad is a quick and easy side dish perfect for picnics, barbecues, or family dinners. With creamy mayonnaise, crunchy celery, and tangy apple cider vinegar, this recipe combines fresh flavors with simple ingredients you likely already have at home. The overnight vinegar soak makes every bite extra flavorful!
Recipe Ingredients:
- 2 1/2 pounds small red potatoes
- 3 tablespoons apple cider vinegar
- 3/4 cup mayonnaise, homemade, if possible
- 1 teaspoon mustard powder
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons minced garlic
- 1/4 cup diced cornichons
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
How To Make Cold-Fashioned Potato Salad?
- Prepare Potatoes: Place potatoes into an 8-quart pot, cover with cold water, and set over medium heat.
- Boil & Simmer: Cover the pot and bring to a boil. Immediately reduce the heat and remove the lid, gently simmering until potatoes are fork-tender (10 to 15 minutes).
- Cool Potatoes: Drain potatoes and place in an ice bath for 2 to 3 minutes to cool.
- Peel & Slice: Rub the skin off with a clean tea towel. Slice the potatoes into rounds or large dice and transfer to a zip-top bag.
- Marinate with Vinegar: Add apple cider vinegar to the bag, toss to coat all potatoes, and refrigerate overnight.
- Mix Dressing: In a large bowl, combine mayonnaise, mustard powder, parsley, tarragon, garlic, cornichons, red onion, and celery until evenly mixed.
- Combine Salad: Add marinated potatoes to the bowl, toss gently, and season with salt and pepper.
- Chill Before Serving: Let the salad chill in the refrigerator for at least 1 hour before serving.
Recipe Tips:
- Cook Potatoes Just Right: Avoid overcooking the potatoes. They should be fork-tender but not falling apart. Start checking them after 10 minutes of simmering.
- Peel While Warm: To easily remove the potato skins, rub them with a clean tea towel while they are still warm from the ice bath. This keeps the potato pieces intact.
- Marinate Overnight: Let the potatoes sit with vinegar in the fridge overnight. This step is crucial for that tangy, deep flavor that sets this salad apart.
- Use Fresh Herbs: Fresh parsley and tarragon give a bright, fresh taste. Avoid dried herbs, as they won’t deliver the same flavor.
- Chill Before Serving: Give the salad at least an hour in the fridge before serving. This not only enhances the flavor but also ensures the salad is perfectly cool and refreshing.
How To Reheat Leftovers?
First, let the leftover potato salad cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Nutrition Facts
- Calories: 358
- Total Fat: 21g
- Saturated Fat: 3.57g
- Cholesterol: 170mg
- Sodium: 1,323mg
- Potassium: 635mg
- Total Carbohydrate: 28g
- Dietary Fiber: 3.25g
- Sugars: 6g
- Protein: 6.7g
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Alton Brown Cold-Fashioned Potato Salad
Description
This delicious Alton Brown Cold-Fashioned Potato Salad is a quick and easy side dish perfect for picnics, barbecues, or family dinners. With creamy mayonnaise, crunchy celery, and tangy apple cider vinegar, this recipe combines fresh flavors with simple ingredients you likely already have at home. The overnight vinegar soak makes every bite extra flavorful!
Ingredients
Instructions
- Prepare Potatoes: Place potatoes into an 8-quart pot, cover with cold water, and set over medium heat.
- Boil & Simmer: Cover the pot and bring to a boil. Immediately reduce the heat and remove the lid, gently simmering until potatoes are fork-tender (10 to 15 minutes).
- Cool Potatoes: Drain potatoes and place in an ice bath for 2 to 3 minutes to cool.
- Peel & Slice: Rub the skin off with a clean tea towel. Slice the potatoes into rounds or large dice and transfer to a zip-top bag.
- Marinate with Vinegar: Add apple cider vinegar to the bag, toss to coat all potatoes, and refrigerate overnight.
- Mix Dressing: In a large bowl, combine mayonnaise, mustard powder, parsley, tarragon, garlic, cornichons, red onion, and celery until evenly mixed.
- Combine Salad: Add marinated potatoes to the bowl, toss gently, and season with salt and pepper.
- Chill Before Serving: Let the salad chill in the refrigerator for at least 1 hour before serving.
Notes
- Cook Potatoes Just Right: Avoid overcooking the potatoes. They should be fork-tender but not falling apart. Start checking them after 10 minutes of simmering.
- Peel While Warm: To easily remove the potato skins, rub them with a clean tea towel while they are still warm from the ice bath. This keeps the potato pieces intact.
- Marinate Overnight: Let the potatoes sit with vinegar in the fridge overnight. This step is crucial for that tangy, deep flavor that sets this salad apart.
- Use Fresh Herbs: Fresh parsley and tarragon give a bright, fresh taste. Avoid dried herbs, as they won’t deliver the same flavor.
- Chill Before Serving: Give the salad at least an hour in the fridge before serving. This not only enhances the flavor but also ensures the salad is perfectly cool and refreshing.
Alton Brown Cold-Fashioned Potato Salad
