Potato Salad with Cornichons

Country Living

• Ingredients
• 3 1/2 pound(s) russet potatoes, peeled and cut into 1 1/2-inch cubes
• 1 tablespoon(s) salt, for boiling water
• 3/4 teaspoon(s) salt
• 12 cornichons, finely chopped
• 3 tablespoon(s) pickle juice
• 2 stalk(s) celery, finely chopped
• 1 small yellow onion, finely chopped
• 1 hard-boiled egg, finely chopped
• 1/2 cup(s) mayonnaise
• 1/2 cup(s) sour cream
• 2 tablespoon(s) finely chopped fresh parsley
• 2 teaspoon(s) dry mustard
• 1 teaspoon(s) freshly ground pepper

Directions:

1. In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with pickle juice. Let cool to room temperature, about 15 minutes.
2. Add cornichons, celery, onion, and egg to potatoes. In a small bowl, stir together remaining ingredients, including 3/4 tea¬spoon salt. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.

Tips & Techniques

Tip: Waxy fingerlings and red-skinned potatoes hold their shapes when boiled; russets and Yukon golds break apart, producing a fluffy texture.

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Crispy Roast Potato Salad

• Ingredients
• 4 pound(s) russet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup(s) olive oil
• 2 teaspoon(s) finely chopped fresh rosemary
• 1 1/2 teaspoon(s) salt
• 1/2 cup(s) mayonnaise
• 1/4 cup(s) buttermilk
• 2 clove(s) garlic, minced
• Juice of 1 lemon

Directions:

1. Preheat oven to 400 degrees F. Toss potatoes with olive oil, rosemary, and 1 teaspoon salt. Spread out in a single layer on 2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pans to wire racks and let cool to room temperature, about 15 minutes.
2. In a large bowl, stir together remaining ingredients, including 1/2 teaspoon salt. Add potatoes and gently mix until well coated. Serve immediately.

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Classic Potato Salad

• Ingredients
• 1 cup hellmans real mayonnaise (or fresh homemade, recipe follows)
• 2 tablespoons rice vinegar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 4 cups cooked potatoes, Cubed (5-6 medium potatoes)
• 1/2 cup onion, Diced
• 1 cup celery, Diced
• 1/4 cup jalapeno, Diced (optional)
• 1/4 cup fresh parsley, Chopped
• 2 eggs, boiled and chopped

Directions:

1. If potatoes are not cooked, peel and cube, boil in salted water for 12 minutes. Boil the eggs in the same liquid to save time, right on top of the potatoes for about 8 of the 12 minutes and scoop out!
2. Whisk to combine mayo, vinegar, salt, sugar and garlic powder.
3. Stir in potatoes, onion, celery and jalapeno (if using) and parsley.
4. Top with chopped or sliced eggs and sprinkle with paprika for color.
5. OPTIONAL FRESH MAYO
6. In a small food processor add
7. 1 whole egg and 1/2 teaspoon of ground or dry mustard for 30 seconds.
8. Add 3/4 teaspoons kosher salt and 2 teaspoons lemon juice and mix for 8 seconds.
9. Add 1-1/4 cup oil in a slow stream while machine is on until mixture thicken to mayo. So fresh and yummy and EASY!

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