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 |
Categories: Salad