Martha Stewart's Potato Salad

talbotc's Note:

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.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 4 lbs potatoes (small, red and white (12 to 15 of each))
• to taste salt
• ½ cup dry vermouth
• ¼ cup white wine vinegar
• 1 tablespoon sugar
• 1 ½ cups creme fraiche or 1 ½ 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
• ½ 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.

Reviews

[Something New]

I found this recipe to be too tart. And it doesn't have a pleasant aroma because of the scallions and vinegar.(I used all fresh ingredients - it is the combination) There are aspects to this flavor profile that are nice, but this recipe calls for some adjustment. I will make it again, but with adjustments.

[KWB]

Perhaps I was really wanting a traditional potato salad when I opted to make this, but I wasn't thrilled. I used all sour cream and added in finely diced zucchini in addition to the scallion and parsley. Anyway, I'm slowly making my way through it (made a half recipe since I'm the only potato eater in the house). It is a definite change of pace and nice enough. Next time I'll probe my own cravings a bit better before I commit! LOL

[Chef #777861]

I made it with creme fraiche once and once with sour cream and coudln't tell the difference so I wouldn't both with fraiche but the cornichons are essential and make this salad special.