Sunday Recipes w/ Margi Kyle – Guest Chef: Heather Squires Curry –

Our first summer party recipe is from Doug & Jodi Fitzgerald’s daughter Heather Squires Curry who lives in Arlington, VA.. 

Here’s a note from Heather.

This potato salad has been my absolute favorite for years. If you’re looking to be the hit of any party with everyone asking for the recipe – this is the dish to take – Enjoy!

Potato Salad with Crème Fraiche, Vermouth and Cornichons

Ingredients

• 4 pounds total (12 to 15 of each) red and white small potatoes
• Salt
• ½ cup dry vermouth
• ¼ cup white-wine vinegar
• 1 tablespoon sugar
• 1 ½ cups creme fraiche or sour cream
• 1 teaspoon celery seeds
• Freshly ground pepper
• 6 ounces cornichons (about ¾ cup), drained and thinly sliced or finely chopped
• 2 bunches scallions, cut into ¼-inch slices on the bias
• ½ cup loosely packed fresh flat-leaf parsley, coarsely chopped

Directions

1. Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches. Add salt; bring to a boil. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
2. Remove from heat, drain, and sprinkle with vermouth. Let stand until cool.
3. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds. Season to taste with salt and pepper.
4. Cut potatoes into bite-size pieces, and transfer to a serving bowl. Pour dressing over the potatoes. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

Heather Squires Curry

Heather lives in Arlington, VA. with her husband Doug and their dog Huey. They have two children – Nick & Ava both in College. Heather is the owner of “Heather Squires Hair” in Old Town Alexandria, She is an avid cook and likes to try new dishes. This potato salad has been one of her favorites for a long time