Martha Stewart's Potato Salad

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Tart little pickles called cornichons, from the french word for gherkins, flavor this updated version of an old-fashioned favorite. The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container.

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Steps

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Place potatoes in a large stockpot.

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Fill with enough cold water to cover by 3 inches.

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Add salt.

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Bring to a boil.

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Reduce heat , and let simmer until potatoes are just tender when poked with a fork , 40 to 45 minutes.

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Remove from heat , drain , and sprinkle with vermouth.

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Let stand until cool.

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In a medium bowl , whisk together the vinegar , sugar , creme fraiche , and celery seeds.

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Season to taste with salt and pepper.

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Cut potatoes into bite-size pieces , and transfer to a serving bowl.

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Pour dressing over the potatoes.

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Add chopped cornichons , scallions , and parsley.

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Toss to combine.

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Adjust seasoning with salt and pepper , and serve at room temperature.

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Ingredients

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potatoes, salt, dry vermouth, white wine vinegar, sugar, creme fraiche, celery seed, pepper, cornichons, scallions, fresh flat-leaf parsley