Recipe: Classic Potato Salad with Cornichons
Description: A classic potato salad that's creamy, crunchy, and tangy all at once, this summery side dish will be a favorite at your next barbecue or picnic.
Ingredients: [{"text": "3 1/2 lb. russet potatoes"}, {"text": "1 tbsp. salt"}, {"text": "3/4 tsp. salt"}, {"text": "12 cornichons"}, {"text": "3 tbsp. pickle juice"}, {"text": "2 stalk celery"}, {"text": "1 small yellow onion"}, {"text": "1 hard-boiled egg"}, {"text": "1/2 c. mayonnaise"}, {"text": "1/2 c. sour cream"}, {"text": "2 tbsp. Finely chopped fresh parsley"}, {"text": "2 tsp. dry mustard"}, {"text": "1 tsp. Freshly ground pepper"}]
Instructions: 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.
