Cold Fashioned Potato Salad Alton Brown Recipes

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COLD-FASHIONED POTATO SALAD - ALTON BROWN



Cold-Fashioned Potato Salad - Alton Brown image

Watched Alton Brown make this on television last night. I love his show because he tells you the "why" behind every thing he does!

Provided by mailbelle

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/2 lbs red potatoes
3 tablespoons cider vinegar
3/4 cup mayonnaise
1 teaspoon mustard powder
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons (gherkins)
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 400.4, Fat 15.5, SaturatedFat 2.3, Cholesterol 11.5, Sodium 868.5, Carbohydrate 60, Fiber 5.8, Sugar 7, Protein 6.7

ALTON BROWN'S RED POTATO SALAD



Alton Brown's Red Potato Salad image

Make and share this Alton Brown's Red Potato Salad recipe from Food.com.

Provided by Kasper

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs red potatoes
3 tablespoons cider vinegar
3/4 cup mayonnaise
1 teaspoon mustard powder
1/4 cup parsley, chopped
1 tablespoon fresh tarragon, chopped
1/2 tablespoon garlic, very thinly sliced
3 tablespoons cornichons, fine chopped
1/2 cup red onion, small dice
1/2 cup celery, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 353.6, Fat 15.4, SaturatedFat 2.3, Cholesterol 11.5, Sodium 892.5, Carbohydrate 50.6, Fiber 4.9, Sugar 7, Protein 5.6

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