Sandra This crunchy, creamy Alton Brown Potato Salad is made with waxy red potatoes, cornichons, and fresh tarragon, ready in just over 1 hour. The hero moment is the unique vinegar marinade step, which infuses the potatoes with tang without making them mushy. I love how the cornichons add a texture that standard pickles just can’t match.
The Secret To Getting It Right
Alton’s method defies the usual “dress while hot” rule found in German potato salads. He uses an ice bath to stop the cooking immediately, ensuring the red potatoes stay firm and waxy rather than turning into mashed potatoes.
The real game-changer is tossing the cold, sliced potatoes in cider vinegar and letting them marinate before adding the creamy dressing. This layers the acidity so it hits your tongue separately from the rich mayonnaise, giving you a complex flavor profile in every bite.
Alton Brown Potato Salad Ingredients
- 2 1/2 lbs small red potatoes, scrubbed
- 3 tbsp apple cider vinegar
- 3/4 cup mayonnaise
- 1 tsp mustard powder
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh tarragon, chopped
- 2 tsp garlic, minced
- 1/4 cup cornichons, finely chopped
- 1/2 cup red onion, diced small
- 1/2 cup celery, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
How To Make Alton Brown Potato Salad
- Boil the Potatoes: Place the potatoes in a large pot and cover with cold water by an inch. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes until fork-tender but not falling apart.
- Shock in Ice Water: Drain the potatoes and immediately plunge them into a large bowl filled with ice and water. Let them cool completely (about 2-3 minutes) to stop the cooking process.
- Marinate with Vinegar: Slice the cooled potatoes into 1/4-inch rounds (leave skins on). Place them in a large zip-top bag, add the cider vinegar, and toss gently to coat. Seal the bag and refrigerate for at least 30 minutes.
- Make the Dressing: While the potatoes chill, whisk together the mayonnaise, mustard powder, parsley, tarragon, garlic, cornichons, red onion, and celery in a large bowl.
- Combine and Serve: Add the vinegar-marinated potatoes to the bowl with the dressing. Toss gently to combine, season with salt and pepper, and chill for another 30 minutes before serving.
Recipe Tips
- Don’t Skip the Ice Bath: Stopping the cooking process immediately is crucial for texture. If the potatoes continue to cook in their own heat, they will become mealy and absorb too much dressing.
- The Overnight Option: For the absolute best flavor, Alton recommends letting the potatoes marinate in the vinegar overnight in the fridge. If you have time, this makes a huge difference.
- Use Fresh Tarragon: Dried tarragon has a very different, more muted flavor. The fresh herb provides that signature licorice note that cuts through the rich mayonnaise.
What To Serve With Potato Salad
This tangy side dish pairs perfectly with rich, smoky meats like beef brisket or pulled pork, as the vinegar cuts through the fat. It is also excellent alongside fried chicken for a classic picnic spread, offering a cool, creamy contrast to the hot, crispy skin.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze this salad, as the mayonnaise will separate and the potatoes will become grainy upon thawing.
FAQs
Can I use Russet potatoes instead?
No, Russets are too starchy and will fall apart when boiled and tossed. Waxy red potatoes or Yukon Golds hold their shape much better for this salad.
Why is my potato salad watery?
This often happens if the potatoes weren’t drained well or if you added the dressing while they were still warm. Ensure the potatoes are completely cool and dry before mixing with the mayonnaise.
Can I substitute the cornichons?
Yes, though cornichons offer a specific crunch and tartness. You can use dill pickles or gherkins, but chop them finely to mimic the texture.
Nutrition
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 420mg
- Total Carbohydrate: 29g
- Protein: 4g
Try More Recipes:
- Alton Brown Potato Leek Soup Recipe
- Alton Brown Sweet Potato Waffles Recipe
- Alton Brown Sweet Potato Casserole Recipe
Alton Brown Potato Salad Recipe
Description
A technically optimized potato salad that utilizes a cold-start boil for even texture and a zip-top vinegar marination step to ensure acidity is absorbed directly into the potato’s cellular structure.
Ingredients
Instructions
- Cold Start Boil: Place the scrubbed potatoes in a large pot and cover with cold water by at least an inch. Starting in cold water ensures that the exterior and interior of the potato cook at the same rate, preventing a mushy outside and raw center.
- Simmer: Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes. The potatoes are ready when a fork can penetrate to the center with minimal resistance.
- Thermal Shock: Drain the potatoes and immediately plunge them into an ice-water bath for 2-3 minutes. This stops the carry-over cooking and firms up the waxy starches.
- The Vinegar Infusion: Slice the cooled potatoes into 1/4-inch rounds. Place them in a gallon-sized zip-top bag and add the apple cider vinegar. Seal and toss gently. Refrigerate for 30 minutes. This allows the acetic acid to penetrate the potato fibers via osmosis while they are still slightly permeable.
- Emulsify the Dressing: In a large bowl, whisk together the mayonnaise, mustard powder, parsley, tarragon, garlic, cornichons, onion, and celery.
- Final Integration: Add the marinated potatoes to the dressing bowl. Toss gently to coat. Season with salt and pepper.
- Stabilization: Chill the salad for at least another 30 minutes before serving to allow the flavors to reach equilibrium.
