Potato Salad Perfection

I've never met a potato I don't like (potato chip, French fries and baked potatoes included)! I have however, met plenty of potato salads I don't like! They can be too mayonnais-y, too mustard-y, too yellow, you get the picture!

This potato salad recipe from Smitten Kitchen is fabulous! I've made it twice now and it will be my go-to recipe from here on out!

The recipe for Rosanne Cash's potato salad can be found here: link to original recipe.

Here are my recommendations to make this recipe a home run:

1) I definitely recommend making the potato salad a few hours before you need to serve it, so the dressing has time to season the potatoes properly! 

2) I'm always a fan of using fresh herbs but you can use dried dill in this recipe. Reduce the amount to about 1.5 tsp (or the amount you deem appropriate!) 

3) definitely use cornichons, it makes the flavor pop just a little bit more than classic dill pickles! What are cornichons? They're very baby size pickles that pack a much greater tart/vinegar flavor punch. You can get them in the pickle aisle - I've used brands from Fresh Market and Trader Joe's. 

4) I don't normally like raw celery but it is so delicious in this recipe; definitely do not skip it!