Recipe by talbotc
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.
Top Review by 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.
- 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
Directions See How It's Made
- Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
- Add salt; bring to a boil.
- Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
- Remove from heat, drain, and sprinkle with vermouth.
- Let stand until cool.
- In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
- Season to taste with salt and pepper.
- Cut potatoes into bite-size pieces, and transfer to a serving bowl.
- Pour dressing over the potatoes.
- Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.