My mother’s potato salad is a staple on our holiday table, but the holiday was always and only Christmas Eve. We never had her potato salad on any other day. Because we limit our Christmas Eve celebrations to immediate family, only a select few had ever tasted the stuff. I’d spend an entire year craving the salad, and it wasn’t until I was 40 that it occurred to me that I was a grown woman.
I could make the potato salad whenever I wanted and I could even share it! Huzzah! Welcome to the Fourth of July, best potato salad ever!
Helga’s Potato Salad
- 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
- 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.