Wednesday, August 7, 2019

The Best Potato Salad

We were watching American test kitchen  and they made their favorite potato salad.  And it is now our favorite salad.

The best potato salad 

Ingredients 

3 pounds russet potatoes, about 6
3 Tbsp. white vinegar, divided
2 Tbsp. mustard
1/2 cup sliced cornichons, about 20
 salt and freshly ground pepper
3/4 cups mayonnaise
1 cup chopped celery
1/3 cup finely chopped scallion, about 3


Directions

Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.

In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.

 Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).


 

1 comment:

Clipping Path Service said...

Great post.thank you so much.Love this blog.

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