My Mother'S Potato Salad
- 2 pounds baby potatoes, scrubbed and the larger ones halved
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup best-quality mayonnaise (homemade or store-bought)
- 1 tablespoon whole-grain mustard
- 3 tablespoons finely chopped red onion
- 1/3 cup chopped cornichons
- 2 hard boiled eggs, peeled and chopped
- 1/4 cup chopped fresh herbs (I use tarragon and parsley)
- Salt to taste
- 1/4 cup thinly sliced radishes
- Chives and chive blossoms, for finishing, optional
- Boil the potatoes in a big pot of salted water until they're fork-tender. Drain, and shock in an ice bath if you want a potato salad that will maintain its shape. (If a few squished potatoes are okay with you, this step is not necessary.) While the potatoes cook, soak the red onion in a bit of water to soften its bite.
- Place drained potatoes in a large bowl, and sprinkle vinegar on them.
- Mix olive oil, mayonnaise, and mustard together to make your dressing, and set aside.
- To the large bowl, add the drained red onion, cornichon, hard-boiled egg, and herbs. Add the dressing -- starting with half, as you may not use it all -- and toss to coat. (You'll want enough dressing to slickly coat each potato, but you don't want a pool at the bottom of the bowl. If for some reason you find you need more dressing, add an extra splash of olive oil and a dollop of mayo to taste.) Add salt, and/or more vinegar to taste.
- When it's where you want it seasoning-wise, fold in the sliced radishes. Garnish with chives and/or chive blossoms if you like, and serve. It's even better after it's been in the fridge for a day.
baby potatoes, apple cider vinegar, olive oil, mayonnaise, wholegrain mustard, red onion, cornichons, eggs, fresh herbs, salt, radishes, chives
Taken from food52.com/recipes/29021-my-mother-s-potato-salad (may not work)