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.
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Units: US | Metric
- 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
- 1Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
- 2Add salt; bring to a boil.
- 3Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
- 4Remove from heat, drain, and sprinkle with vermouth.
- 5Let stand until cool.
- 6In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
- 7Season to taste with salt and pepper.
- 8Cut potatoes into bite-size pieces, and transfer to a serving bowl.
- 9Pour dressing over the potatoes.
- 10Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
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Nutritional Facts for Martha Stewart's Potato Salad
Serving Size: 1 (238 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 244.1
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 6.9 g
- Cholesterol 40.7 mg
- Sodium 198.6 mg
- Total Carbohydrate 31.3 g
- Dietary Fiber 4.3 g
- Sugars 3.2 g
- Protein 4.3 g
The following items or measurements are not included:
white wine vinegar