Cold Fashioned Potato Salad Alton Brown Recipes

COLD-FASHIONED POTATO SALAD - ALTON BROWN

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool.
• Remove skin by rubbing with a tea towel.
• Slice potatoes into rounds and place into a zip top bag.
• Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
• Once evenly combined, add the potatoes and season with salt and pepper.
• Let the salad chill in the refrigerator for at least an hour before serving.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

ALTON BROWN'S RED POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot.
• Cover with cold water and place over medium heat.
• Cover the pot and bring to a boil.
• Immediately reduce heat and remove lid.
• Gently simmer until potatoes are fork tender.
• Drain and place into an ice bath to cool.
• Remove skin by rubbing with a tea towel.
• Slice potatoes into rounds and place into a zip top bag.
• Add the vinegar and toss to coat all of the potatoes.
• Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
• Once evenly combined, add the potatoes and season with salt and pepper.
• Let the salad chill in the refrigerator for at least an hour before serving.

COLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.