Cold Fashioned Potato Salad Alton Brown Food

ALTON BROWN'S RED POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot.
• Cover with cold water and place over medium heat.
• Cover the pot and bring to a boil.
• Immediately reduce heat and remove lid.
• Gently simmer until potatoes are fork tender.
• Drain and place into an ice bath to cool.
• Remove skin by rubbing with a tea towel.
• Slice potatoes into rounds and place into a zip top bag.
• Add the vinegar and toss to coat all of the potatoes.
• Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
• Once evenly combined, add the potatoes and season with salt and pepper.
• Let the salad chill in the refrigerator for at least an hour before serving.

COLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes into an 8-quart pot, cover with cold water, and place over medium heat. Cover the pot and bring to a boil. Immediately reduce the heat and remove the lid. Gently simmer until potatoes are fork tender, 10 to 15 minutes. Drain and place in an ice bath to cool for 2 to 3 minutes. Remove the skin by rubbing with a clean tea towel. Slice the potatoes into rounds or cut into large dice and place into a zip-top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes, toss, and season with salt and pepper. Let the salad chill in the refrigerator for at least 1 hour before serving.

COLD-FASHIONED POTATO SALAD - ALTON BROWN

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool.
• Remove skin by rubbing with a tea towel.
• Slice potatoes into rounds and place into a zip top bag.
• Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
• Once evenly combined, add the potatoes and season with salt and pepper.
• Let the salad chill in the refrigerator for at least an hour before serving.

POTATO/PORTOBELLO GRATIN

Steps:

• Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
• Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
• Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.