Ingredients with Measurements:
- 2 pounds of potatoes
- 1/2 cup of mayonnaise
- 1/4 cup of Dijon mustard
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 2 tablespoons of capers
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of chopped fresh tarragon
- 1 tablespoon of chopped fresh chives
- 1 tablespoon of chopped fresh basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 hard-boiled eggs, chopped
- 1/2 cup of chopped cornichons
- 1/4 cup of chopped shallots
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Wash and scrub the potatoes. Cut them into bite-sized pieces and place them in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
2. While the potatoes are cooking, make the sauce gribiche. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, olive oil, capers, parsley, tarragon, chives, basil, salt, and black pepper.
3. Drain the potatoes and let them cool slightly. Transfer them to a large mixing bowl.
4. Add the chopped hard-boiled eggs, cornichons, and shallots to the mixing bowl with the potatoes.
5. Pour the sauce gribiche over the potato mixture and toss to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Total time: 1 hour 35 minutes (including chilling time)
Temperature:
- Boil potatoes in salted water until tender
- Refrigerate salad for at least 1 hour
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 22g
- Saturated fat: 4g
- Cholesterol: 135mg
- Sodium: 830mg
- Total carbohydrates: 31g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 8g
Substitutions for ingredients:
- Substitute white wine vinegar for red wine vinegar
- Substitute chopped dill pickles for cornichons
- Substitute chopped scallions for shallots
Variations:
- Add cooked bacon or ham for a meatier salad
- Add diced celery for extra crunch
- Use sweet potatoes instead of regular potatoes for a sweeter twist
Tips and tricks:
- Be sure to let the potatoes cool slightly before adding the sauce to prevent the mayonnaise from breaking down.
- For a creamier texture, mash some of the potatoes with a fork before adding the other ingredients.
- Make the salad ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Potato salad is best served cold, but if you prefer it warm, microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with extra chopped herbs or sliced hard-boiled eggs.
Garnishes:
- Chopped herbs
- Sliced hard-boiled eggs
- Crumbled bacon
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Coleslaw
- Grilled corn on the cob
- Baked beans
Troubleshooting advice:
- If the potato salad seems dry, add a little more mayonnaise or olive oil to the sauce.
Food safety advice:
- Be sure to refrigerate the potato salad promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Sauce gribiche is a French sauce made with hard-boiled eggs, capers, and herbs. It is often served with cold meats or fish.
Flavor profiles:
- Creamy, tangy, and herbaceous
Serving suggestions:
- Serve the potato salad as a side dish at a summer barbecue or picnic.
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Region: French