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Note: Cornichons are small salty pickles that can be found in most grocery stores. If unavailable, regular dill pickles or pickle relish can be used in its place.
4 pounds russet potatoes, peeled and cut into 3/4 inch cubes
1/4 cup sugar, divided
6 tablespoons rice wine vinegar, divided
3 ribs celery, finely diced (about 1 cup)
1 medium red onion, finely diced (about 1/2 cup)
4 scallions, green parts only, thinly sliced (about 1/2 cup, optional)
1/4 cup fresh parsley leaves, washed and minced (optional)
1/4 cup chopped cornichons (see note)
2 tablespoons whole grain mustard (more or less to taste
1 1/4 cups mayonnaise
1 tsp ground black pepper
Add 2 quarts water to large saucepan. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool to room temperature, about thirty minutes.
Combine remaining sugar, remaining vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise in large bowl. Stir with rubber spatula to combine. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.
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|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 4g||14%|
|Total Sugars 5g|
|Vitamin C 14mg||68%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|