Martha Stewart's Potato Salad

Recipe by talbotc
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READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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