Loaded Potato Salad

I remember the first summer that Brian and I started entertaining as a couple. We bought steaks and corn to put on the grill and were discussing what to serve alongside. I suggested a potato salad and he immediately launched into a litany of all the things wrong with most potato salads. He complained that the dressings are always bland and that there are never enough ingredients mixed in with the potatoes. I told him that I grew up with a mother who always put lots of "stuff" into her potato salad and that I was up to the task.

We bought all the ingredients and he hovered as I prepared the salad, making sure that I planned to include this and that. In the end, he really liked my version but, over the years, he's continued to request tweaks. I do believe, though, that we've finally reached the point where I tell him I'm making a potato salad and he merely says that he's looking forward to it. At last! :) So, if you're a fan of simple potato salads (which I happen to think are great as well) than this recipe is probably not for you. But if you like your salad loaded and packed with interesting flavors, this might be your perfect potato salad. Enjoy!



Ingredients
6 Red potatoes
1 Red bell pepper, diced
1 Stalk celery, diced
1/2 Red onion, diced
1/2 Cup shredded carrots
6 Cornichons *
1/4 Cup chives, chopped (you can substitute scallions or parsley)

* Cornichons are small pickled gherkins that have a sweet and sour taste.  They are readily available in most large markets and would be found in the pickles and condiments section.

Dressing:
1/2 Cup mayonnaise (I used light mayo)
1/4 Cup sour cream (I used low fat)
1/4 Cup apple cider vinegar
1 Tablespoon mustard
1 Tablespoon sugar
Salt & pepper to taste

In a large bowl, whisk together the dressing and set aside. Peel the potatoes and cut into bite size pieces. Place in boiling, salted water and cook until fork tender. (Note that it's important to use a starchy potato such as red bliss or Yukon gold. Regular baking potatoes will fall apart.) Drain the potatoes and add to the dressing. Give them a light stir, being careful not to mash the potatoes, and allow to cool. Potatoes take on the most flavor when they are warm so this will allow them to absorb the flavor of the dressing.

When the potatoes have cooled, add in the remaining chopped vegetables and herbs. Season to taste and serve at room temperature. This recipe makes approximately 8 servings but can be halved.