A Summer Essential
By Andrew Zimmern
This is my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family. The secret is in the details: cornichons and black olives add briny bursts, crisp celery provides essential crunch, dill and parsley keep things fresh, and the overnight rest is non-negotiable—it transforms a simple side into something memorable.
Perfect Potato Salad
Ingredients
- 4 pounds small red-skinned potatoes, unpeeled, scrubbed
- 1 cup chopped cornichons
- 4 celery stalks, finely diced
- 4 ounces sliced black olives, canned, and well drained
- 1 small red onion, minced
- 3 hard-boiled eggs, peeled, chopped
- 2/3 cup mayonnaise
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 4 tablespoons minced fresh dill
- 1/4 cup minced parsley
- Salt and pepper to taste
Instructions
Steam the potatoes until JUST tender, let cool. Cut in halves or quarters.
Place in a large bowl. Add the remaining ingredients. Season with the salt and pepper and refrigerate for 6-8 hours before serving.
