Helga’s Potato Salad
Welcome to the Fourth of July, best potato salad ever!
Ingredients
- 3 pounds new potatoes (I use Yukon Gold), skin on
- 1/2 cup canola oil
- 1/2 cup apple cider vinegar
- 1/4 cup plus 2 tablespoons cornichon juice
- 6 dashes Maggi seasoning
- 1/2 cup mayonnaise (I prefer Duke’s or Hellmann’s)
- 1/2 Vidalia onion, finely chopped
- 10 cornichons, finely chopped
- Salt and freshly ground black pepper
Instructions
- Boil the potatoes whole in lightly salted water until just fork-tender.
- While the potatoes are still hot, peel them with a paring knife the moment you can handle them.
- Slice the potatoes as thinly as you can while still keeping their shape. Transfer to a large serving bowl.
- Whisk together the oil, vinegar, cornichon juice, and Maggi in a small bowl. Pour themixture over the potatoes and stir gently to coat. Gently stir in the mayonnaise and then the onion and cornichons. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for a few hours, but preferably overnight to allow the flavors to meld.
Notes
Excerpted from MY VERMONT TABLE: Recipes for all (Six) Seasons by Gesine Bullock-Prado Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. Photo by Raymond Prado.