Ingredients
- 2 1/2 pounds red potatoes
- 3 tablespoons cider or herbal vinegar
- 1/2 - 3/4 cup mayonnaise
- 1 teaspoon mustard (I used dijon)
- 1 tablespoon dried parsley
- 1/2 teaspoon dried tarragon
- 3 tablespoons fine chopped cornichons or dill pickles
- 1/2 cup minced onion
- 1/2 cup minced celery
- 1/2 - 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon cajun seasoning (or any somewhat spicy salt mixture), or to taste
How to Make
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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.
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Step 2: Drain and place into an ice bath to cool. Remove skin by rubbing with fingers or a tea towel.
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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.
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Step 4: Next day (or 8 hrs. later) combine the mayonnaise, mustard, parsley, tarragon, pickles, onions, and celery in a large mixing bowl.
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Step 5: Once evenly combined, add the potatoes and season with salt, cajun seasoning and pepper.
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Step 6: Let the salad chill in the refrigerator for at least an hour before serving.
We hope you enjoy this recipe!
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