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Cold-Fashioned Potato Salad

From Wick's Locally Grown

<p>Excellent potato salad, very refreshing, not your common mayo and mustard dressing. I was hesitant to soak the potatoes in vinegar but trusted Alton and am so glad I did. Served them at a family get-together and everyone raved about the dish.</p>
Source: Alton Brown on Cooking Channel Show: Good Eats Episode: This Spuds for you too (Entered by Dan Wickware)
Serves: 4 to 6 servings

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

Step by Step Instructions
  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. 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. 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.