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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