Alton Brown S Red Potato Salad Recipe

Ingredients for Alton Brown S Red Potato Salad

• Red Potatoes
• Cider Vinegar
• 1 cup mayonnaise (Duke's recommended)
• Mustard Powder
• 1/4 cup chopped fresh parsley
• Fresh Tarragon
• 2 cloves garlic, minced
• 1/4 cup finely chopped cornichons (small pickles)
• Red Onion
• 1/4 cup finely chopped celery
• Kosher Salt
• Fresh Ground Black Pepper

How to Make Alton Brown S Red Potato Salad

1. Wash and halve or quarter the red potatoes if necessary. Place them in a large, heavy-bottomed pot.
2. Cover the potatoes with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until a fork easily pierces the potatoes.
4. Drain the potatoes immediately and transfer them to a large bowl filled with ice water to stop the cooking process. Let them cool completely.
5. Once cool enough to handle, gently rub the potatoes with a clean kitchen towel to remove the skins.
6. Slice the potatoes into 1/4-inch thick rounds.
7. 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).
8. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, tarragon, minced garlic, cornichons, red onion, and celery.
9. Add the marinated potatoes to the mayonnaise mixture. Gently toss to combine.
10. Season with salt and freshly ground black pepper to taste.
11. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld before serving. Enjoy!