Snacks & Sides

The Ultimate Potato Salad

A potato is a powerful thing in Joshua Weissman's hands.

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The Ultimate Potato Salad
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Ingredients

  • 2 pounds (900g) small yukon gold potatoes 
  • kosher salt and pepper to taste 
  • ¾ cup (180g) mayonnaise
  • ¼ cup (60g) creme fraiche 
  • 1 Tbsp (15g) dijon mustard 
  • 1 tsp (4g) worcestershire sauce 
  • 2 Tbsp (30g) lemon juice 
  • 1 shallot, very finely chopped 
  • 2 cloves garlic grated 
  • 2 ½ Tbsp (16g) finely chopped flat leaf parsley, plus more for garnish 
  • 2 Tbsp (7g) dill, finely chopped, plus more for garnish

Directions

  1. Boil the potatoes in a large pot of salted water just until tender and easily pierced with a fork. About 20-25 minutes. Please note time will increase or decrease depending on the size of your potatoes. Drain and let stand at room temperature until cool enough to handle.  
  2. Using a paring or petty knife, carefully peel the skins off your potatoes. Cool in the fridge for 10 minutes or until completely cold. 
  3. In a large bowl mix together all ingredients except the yukon gold potatoes. Whisk together to thoroughly combine. Taste and adjust kosher salt and pepper levels as needed. 
  4. Cut the potatoes into bite-sized chunks, place in your bowl, season lightly with salt to taste and gently fold together until everything is thoroughly and evenly coated with your mayo creme fraiche mixture.

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