This potatao salad has evolved over time and includes a couple of key things we have learned. One, a tip from Cook’s Illustrated, is to coat the potatoes with vinegar while still warm so they fully incorporate the flavor. The second is that quality pickles make all the difference. Sweet pickles are okay but, well, too sweet. Dill pickles are better but can fight with the vinegar in the dressing. Edmond Fallot Cornichons – flavored with tarragon among other things – strike the perfect balance. We always try to keep them in stock at Goods Gourmet.
Serves 6 to 8
3 pounds potatoes (red, purple combo, yellow fingerling okay too)
6 Tbs red wine vinegar
salt and pepper
4-5 hard-boiled egged, peeled and coarse chopped
6 Tbs gherkins (Edward Fallot are the best), minced
2-3 celery stalks, minced
¼ cup red onion, minced
¾ cup mayonnaise
1 Tbs Dijon mustard
3 Tbs fresh parsley, minced
1. Cover potatoes with at least 1 inch water and bring to a boil. Reduce heat and simmer until just fork tender (15-20 minutes for smaller potatoes, ~30 minutes for larger potatoes).
2. Drain and cool slightly, then cut potatoes (preferably with serrated knife) to ¾ inch cubes. Place warm potaoes in a large bowl with vinegar, ¾ tsp salt and ½ tsp pepper. Toss gently to mix. Cover bowl with plastic wrap and cool in the fridge for20-30 minutes.
3. Add remaining ingredients and toss gently to mix. Season with salt and pepper to taste. Can be covered and refrigerated for up to 1 day.
