Martha Stewart's Potato Salad
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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INGREDIENTS
Nutrition- 4
- to taste salt
- 1⁄2cup dry vermouth
- 1⁄4
- 1tablespoon sugar
- 1 1⁄2
- 1teaspoon celery seed
-
- 6ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup)
- 2
- 1⁄2
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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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