My Mother'S Potato Salad Recipe

Name: My Mother'S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds baby potatoes, scrubbed and the larger ones halved; 2 tablespoons apple cider vinegar; 1/4 cup olive oil; 1/4 cup best-quality mayonnaise (homemade or store-bought); 1 tablespoon whole-grain mustard; 3 tablespoons finely chopped red onion; 1/3 cup chopped cornichons; 2 hard boiled eggs, peeled and chopped; 1/4 cup chopped fresh herbs (I use tarragon and parsley); Salt to taste; 1/4 cup thinly sliced radishes; Chives and chive blossoms, for finishing, optional

Servings: persons

2 pounds baby potatoes, scrubbed and the larger ones halved
2 tablespoons apple cider vinegar
1/4 cup olive oil
1/4 cup best-quality mayonnaise (homemade or store-bought)
1 tablespoon whole-grain mustard
3 tablespoons finely chopped red onion
1/3 cup chopped cornichons
2 hard boiled eggs, peeled and chopped
1/4 cup chopped fresh herbs (I use tarragon and parsley)
Salt to taste
1/4 cup thinly sliced radishes
Chives and chive blossoms, for finishing, optional

1
Boil the potatoes in a big pot of salted water until they're fork-tender. Drain, and shock in an ice bath if you want a potato salad that will maintain its shape. (If a few squished potatoes are okay with you, this step is not necessary.) While the potatoes cook, soak the red onion in a bit of water to soften its bite.
2
Place drained potatoes in a large bowl, and sprinkle vinegar on them.
3
Mix olive oil, mayonnaise, and mustard together to make your dressing, and set aside.
4
To the large bowl, add the drained red onion, cornichon, hard-boiled egg, and herbs. Add the dressing -- starting with half, as you may not use it all -- and toss to coat. (You'll want enough dressing to slickly coat each potato, but you don't want a pool at the bottom of the bowl. If for some reason you find you need more dressing, add an extra splash of olive oil and a dollop of mayo to taste.) Add salt, and/or more vinegar to taste.
5
When it's where you want it seasoning-wise, fold in the sliced radishes. Garnish with chives and/or chive blossoms if you like, and serve. It's even better after it's been in the fridge for a day.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds baby potatoes, scrubbed and the larger ones halved, 2 tablespoons apple cider vinegar, 1/4 cup olive oil, 1/4 cup best-quality mayonnaise (homemade or store-bought), and more.

Yes, My Mother'S Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Mother'S Potato Salad

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