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Potato Salad

 

  • 2 lbs. waxy or all-purpose potatoes
  • 2 eggs
  • 2 tsp. salt
  • 2 Tbs. cider vinegar
  • Dressing:
  • 1/2 cup mayonnaise (preferably Best Foods)
  • 1 tsp. dry mustard
  • 1/4 cup chopped parsley
  • 1 Tbs. chopped tarragon (optional)
  • 3 Tbs. finely chopped Cornichon pickles
  • 1/2 cup small diced red onion or scallion
  • 1/2 cup thinly sliced celery
  • 1 tsp. salt
  • freshly ground black pepper

Cut potatoes in half lengthwise, preferably so that the pieces are thin rather than thick. Place in a pan, cover with water. Add eggs. Bring to a boil, and add 2 teaspoons salt and adjust temperature to an active simmer. Cook 10 minutes (from the boil) and remove eggs and chill in a bowl of cold water, then peel and dice. Continue cooking potatoes until just fork tender. Drain potatoes, slice and immediately toss with the vinegar. Let stand until cool. Mix remaining ingredients in a large bowl. Add potatoes and eggs and toss gently to mix. Adjust seasonings and serve chilled.