Chilled potato salad

Ingredients:

• 1.1 kg red-skinned potatoes
• 3 tablespoons of apple cider vinegar
• 3/4 cup mayonnaise (homemade if possible)
• 1 teaspoon mustard powder
• 1/4 cup chopped parsley
• 1 tbsp chopped fresh tarragon
• 1/2 tbsp garlic, very thinly sliced
• 3 tbsp finely chopped gherkins
• 1/2 cup red onion, diced into small cubes
• 1/2 cup thinly sliced ​​celery
• 1 teaspoon coarse salt
• 1/2 tsp freshly ground black pepper

Preparation:

1. Place the potatoes in a large, heavy-bottomed saucepan. Cover with cold water and place over medium heat. Cover and bring to a boil. Immediately reduce the heat and remove the lid. Simmer until tender (test with a fork). Drain and place on ice to cool. Peel the potatoes by rubbing them with a kitchen towel. Cut the potatoes into rounds or large cubes and place in a resealable bag. Add vinegar and mix well. Refrigerate the bag overnight.
2. In a large bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, gherkins, onion, and celery. Once well combined, add the potatoes and season with salt and pepper. Refrigerate the salad for an hour before serving.