Making This Popular Alton Brown Recipe Salad consists of two stages. On the first day, he slices the boiled and peeled potatoes, then cools it overnight, and on the next day, dress the salad with a traditional mixture of gherkins, сельдерея, свежих трав и майонеза. 
Time: 59 мин. Complexity: Medium Servings: 4-6 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.1 kg potatoes with red peel
- 3 tbsp. l cider vinegar
- 3/4 Art. mayonnaise (possibly homemade)
- 1 tsp mustard powder
- 1/4 Art. chopped parsley
- 1 tbsp. l chopped fresh tarragon
- 1/2 tbsp. l garlic, sliced in very thin slices
- 3 tbsp. l finely chopped gherkins
- 1/2 tbsp. red onion, cut into small cubes
- 1/2 tbsp. finely chopped celery
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
Recipes with similar ingredients: potatoes, apple cider vinegar, mayonnaise, mustard powder, parsley, tarragon, garlic, cucumbers, onions red celery
Recipe preparation:
- Put the potatoes in a large pot with a thick bottom. Fill in cold water and put on medium heat. Cover the pan lid and bring to a boil. Reduce the heat immediately and remove cover. Boil until soft boil until soft (check by piercing fork). Drain and place on ice to cool. Clean potatoes rubbed with a kitchen towel. Chop potatoes circles or large cubes and fold into a tight-fitting package. Add vinegar and mix well. Put the package in refrigerator all night.
- In a large bowl, mix mayonnaise, mustard, parsley, tarragon, garlic, gherkins, onions and celery. When everything mixes well add potatoes, salt and pepper. Hold before serving lettuce in the refrigerator for an hour.
