pat's Recipe

Classic Potato Salad with Cornichons (CL)

Category: Potato salads

3 1/2 pound(s) russet potatoes, peeled and cut into 1 1/2-inch cubes
1 tablespoon(s) salt, for boiling water
3/4 teaspoon(s) salt 12 cornichons, finely chopped
3 tablespoon(s) pickle juice
2 stalk(s) celery, finely chopped
1 small yellow onion, finely chopped
1 hard-boiled egg, finely chopped
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
2 tablespoon(s) finely chopped fresh parsley 2 teaspoon(s) dry mustard
1 teaspoon(s) freshly ground pepper
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Directions

In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with pickle juice. Let cool to room temperature, about 15 minutes.
Add cornichons, celery, onion, and egg to potatoes. In a small bowl, stir together remaining ingredients, including 3/4 tea­spoon salt. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.

Makes 12 servings.