Ingredients for Alton Brown's Red Potato Salad
- 2 lbs Red Potatoes
- 1/2 cup Cider Vinegar
- 1 1/2 cups Mayonnaise
- 1 teaspoon Mustard Powder
- 1/2 cup fresh Parsley
- 1 tablespoon fresh Tarragon
- 2 cloves Garlic
- 1/4 cup Cornichons
- 1/2 cup Red Onion
- 1/2 cup Celery
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Fresh Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Alton Brown's Red Potato Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Alton Brown's Red Potato Salad
- Wash and halve or quarter the red potatoes if necessary. Place them in a large, heavy-bottomed pot.
- Cover the potatoes with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until a fork easily pierces the potatoes.
- Drain the potatoes immediately and transfer them to a large bowl filled with ice water to stop the cooking process. Let them cool completely.
- Once cool enough to handle, gently rub the potatoes with a clean kitchen towel to remove the skins.
- Slice the potatoes into 1/4-inch thick rounds.
- In a large zip-top bag, combine the sliced potatoes and apple cider vinegar. Toss to coat evenly. Seal the bag and refrigerate overnight (or for at least 4 hours).
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, tarragon, minced garlic, cornichons, red onion, and celery.
- Add the marinated potatoes to the mayonnaise mixture. Gently toss to combine.
- Season with salt and freshly ground black pepper to taste.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
28g
Fat
11g
Carbs
16g
