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Test Kitchen’s Favorite Potato Salad
Credit:
Ren Fuller
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
3 pounds russet potatoes (about 6 medium)
Kosher salt and freshly ground pepper
3 tablespoons distilled white vinegar, divided
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 cup finely chopped celery (from 3 stalks)
1/2 cup sliced cornichons (from about 20)
1/3 cup finely chopped scallions (from 3)
Gallery
Test Kitchen’s Favorite Potato Salad
Credit:
Ren Fuller
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
Gallery
Test Kitchen’s Favorite Potato Salad
Credit:
Ren Fuller
Test Kitchen’s Favorite Potato Salad
Credit:
Ren Fuller
Test Kitchen’s Favorite Potato Salad
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Serves 6 to 8
prep: 25 mins
total: 1 hr 20 mins
prep:
25 mins
total:
1 hr 20 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 3 pounds russet potatoes (about 6 medium)
- Kosher salt and freshly ground pepper
- 3 tablespoons distilled white vinegar, divided
- 3/4 cup mayonnaise
- 2 tablespoons whole-grain mustard
- 1 cup finely chopped celery (from 3 stalks)
- 1/2 cup sliced cornichons (from about 20)
- 1/3 cup finely chopped scallions (from 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).
Reviews
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Reviews
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Add Rating & Review
All Reviews for Test Kitchen’s Favorite Potato Salad
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
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All Reviews for Test Kitchen’s Favorite Potato Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
