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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  • 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.

Questions & Replies

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  1. 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.
  2. 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
  3. 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.
  4. Nice change of pace from the usual mayonnaise based potato salad. The cornichons add a bit of zing and the sugar provides a little mellowness.
  5. Made this for a BBQ at a friends place and now they all want the recipe!!! yum and so easy...covered it with clingwrap not foil.



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