© John Paul Urizar
Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 8

In the world of potato salads, there is often a divide between those who love a creamy style and those who prefer a tangy one. Chef Jason McCullar's version will appeal to everyone: It's dressed with plenty of mayonnaise that's blended with pickles, capers, olives and mustard. Slideshow: More Potato Salad Recipes

How to Make It

Step 1    

In a large pot, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain well. Transfer the potatoes to a large bowl and let cool to room temperature.

Step 2    

Meanwhile, in a food processor, combine the celery with the onion, olives, cornichons and capers and process until finely minced. Add the mayonnaise, mustard and lemon juice and pulse until blended.

Step 3    

Add the dressing and the parsley to the cooled potatoes and mix well. Season with salt, pepper and hot sauce. Cover and refrigerate until ready to serve.

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