My mother's potato salad

Delight in the nostalgic flavors of this classic potato salad recipe, a perfect balance of creamy mayonnaise, tangy mustard, and crisp veggies.

Ingredients:

• 910g baby potatoes, scrubbed and the larger ones halved
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup best-quality mayonnaise (homemade or store-bought)
• 1 tablespoon whole-grain mustard
• 3 tablespoons finely chopped red onion
• 1/3 cup chopped cornichons
• 2 hard boiled eggs, peeled and chopped
• 1/4 cup chopped fresh herbs (I use tarragon and parsley)
• Salt to taste
• 1/4 cup thinly sliced radishes
• Chives and chive blossoms, for finishing, optional

Instructions:

1. Cook the potatoes in a large pot of salted water until they are easily pierced with a fork. Remove from heat, and cool quickly in an ice bath to keep the shape for a potato salad. (If you don't mind a few mashed potatoes, you can skip this step.) As the potatoes are cooking, soak the red onion in water to reduce its sharp flavor.
2. Transfer the drained potatoes to a spacious bowl and drizzle vinegar over them.
3. Combine olive oil, mayonnaise, and mustard to create the dressing, then set it aside.
4. In the large bowl, mix the softened red onion, cornichon pickles, hard-boiled egg, and herbs. Pour in the dressing - start with half and add more if needed, ensuring each potato is coated but not swimming in dressing. If more dressing is required, add a bit more olive oil and mayonnaise to taste. Season with salt and potentially more vinegar.
5. Once seasoned to your preference, gently stir in the sliced radishes. Sprinkle with chives and chive blossoms if desired, and chill. The flavors develop better after refrigerating overnight.

Summary:

• Calories: 1742 kcal
• Fat: 109 g
• Protein: 30 g
• Carbs: 167 g
• Potassium: 4209 mg
• Magnesium: 241 mg