Cold-Fashioned Potato Salad
"I was looking for a potato salad recipe that wasn't too heavy with mayonnaise. This is one from Alton Brown, but I changed it a bit."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (243.6 g)
- Calories 183.3
- Total Fat - 4.5 g
- Saturated Fat - 0.7 g
- Cholesterol - 5 mg
- Sodium - 404.4 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 5.9 g
- Sugars - 1.6 g
- Protein - 6.5 g
- Calcium - 120.4 mg
- Iron - 7.2 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender.
Step 2
Drain and place into an ice bath to cool. Remove skin by rubbing with fingers or a tea towel.
Step 3
Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
Step 4
Next day (or 8 hrs. later) combine the mayonnaise, mustard, parsley, tarragon, pickles, onions, and celery in a large mixing bowl.
Step 5
Once evenly combined, add the potatoes and season with salt, cajun seasoning and pepper.
Step 6
Let the salad chill in the refrigerator for at least an hour before serving.
Tips
No special items needed.
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