Cold Fashioned Potato Salad

  • 2 1/2 pounds red potatoes, large diced
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise (homemade if possible)
  • 1 teaspoon mustard powder
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon very thinly sliced garlic
  • 3 tablespoons fine chopped cornichons
  • 1/2 cup small dice red onion
  • 1/2 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Lets keep with the picnic side-theme this week. Up today: Cold Fashioned Potato Salad. Potato salad is a picnic favorite of mine, however, my problem is that I dislike eggs and most people put eggs in their recipe. This recipe does not include eggs (woo hooo) and offers a nice combo-spin on traditional and German potato salad.

Place the potatoes in a large stock pot and cover them with cold water (and a bit of salt). Cover the pot and then bring it to a boil. Reduce the heat and remove the lid, simmering the potatoes until a fork can be inserted easily into the potatoes. Remove them from the heat and drain. If you left the potatoes larger, you can slice them here and put them into a zip closure bag. I diced mine smaller so I left them be. Add the cider vinegar into the bag and store the potatoes overnight in the refrigerator.

In a large bowl, combine the remaining ingredients. Once the ingredients are evenly mixed, pour the potatoes in the bowl and toss them to coat. Season with additional salt and pepper if needed. Allow the salad to chill in the refrigerator for an additional hours to allow the flavors to settle and then serve.

potatoespotato salad

potato salad