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Cold Fashioned Potato Salad Recipe

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This recipe for Cold Fashioned Potato Salad, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elaine Aubin


2 ½ lbs. red potatoes
3 T cider vinegar
¾ C mayo
1 tsp. mustard powder
¼ C chopped parsley
1 T chopped fresh tarragon
½ T very thinly sliced garlic
3 T. fine chopped cornichons
½ C small dice red onion
½ C thinly sliced celery
1 tsp. kosher salt
½ tsp. freshly ground black pepper

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.
2) 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.
3) 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.

Personal Notes:
Personal Notes:
Courtesy of Alton Brown - Recipe serves 4 to 6
I really like this potato salad…and usually put in additional cornichons…so good!




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