Potato salad gets such a bad rap. It shouldn’t, when done well, you can’t stop eating it. This is one of those potato salads. Prepare to get fat.
Mise en Place |
Staples |
Veggies |
1 tbs |
dijon mustard |
6 |
red potatoes, half inch dice |
3 tbs |
pickle juice |
1/2 |
red onion, finely diced |
1 tsp |
kosher salt |
1 |
rib celery, split, sliced thin |
1/2 cup |
mayo |
2 tbs |
minced parsley |
1 tbs |
dijon mustard |
|
|
1 tsp |
celery seed |
|
|
3 tbs |
pickle juice |
|
|
1 tsp |
kosher salt |
|
|
2 tbs |
cornichons, chopped |
|
|
Directions |
Component |
Step |
Directions |
Pre-Dressing |
1 |
Whisk 1 tbs mustard, 3 tbs pickle juice, 1 tsp kosher salt together |
Post-Dressing |
1 |
Whisk 1/2 cup mayo, 1 tbs mustard, 1 tsp celery seed, 1 tsp kosher salt together |
2 |
Taste, thin with pickle juice to desired consistency |
3 |
Taste again, adjust salt |
Main |
1 |
Boil potatoes, 10 minutes or until fork tender |
2 |
Drain potatoes, toss with pre-dressing, let cool 20-30 minutes |
3 |
Toss potatoes with post-dressing, onions, celery, parsley, and cornichons |
4 |
Rest in fridge at least 1 hour |
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