Martha Stewart's Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Tart little pickles called cornichons, from the French word for gherkins, flavor this updated version of an old-fashioned favorite. The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container. Ingredients:
4 lbs potatoes (small, red and white (12 to 15 of each)) |
to taste salt |
1/2 cup dry vermouth |
1/4 cup white wine vinegar |
1 tablespoon sugar |
1 1/2 cups creme fraiche or 1 1/2 cups sour cream |
1 teaspoon celery seed |
to taste pepper, freshly ground |
6 ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup) |
2 bunches scallions, cut into 1/4-inch slices on the bias |
1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped |
Directions:
1. Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
2. Add salt; bring to a boil.
3. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
4. Remove from heat, drain, and sprinkle with vermouth.
5. Let stand until cool.
6. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
7. Season to taste with salt and pepper.
8. Cut potatoes into bite-size pieces, and transfer to a serving bowl.
9. Pour dressing over the potatoes.
10. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
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