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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