Potato salad

Cover the potatoes with about half an inch of cold water and put over high heat to bring almost to a boil.

Add a tablespoon of kosher salt, cover and bring to a boil.

Dice one stalk of celery, double splitting the wide end for uniformity.

Radial cut and cross cut half a red onion to get half a cup.

Finely mince three cloves of garlic.

As soon as bubbles break the surface, uncover and drop the heat a little; do not let it roll.

Cook 15 minutes or until the potatoes reach 200 degrees internal temperature; his read 202 at 15 minutes.

Dice a quarter cup of cornichon pickles, about eight pickles.

Roughly chop up to a tablespoon of tarragon and a quarter cup of parsley.

Kill the heat and drain; dunk the potatoes in ice water so you can handle them, and get the skins off as soon as you can.

Wipe the skins off with a kitchen towel or paper towel, working quickly so the insides stay warm.

Cube the potatoes roughly while still warm, get them into a sealed container and add the apple cider vinegar.

Let them sit overnight, or as few as six hours, so they absorb the vinegar and the pectin firms back up.

To the vegetables and herbs add the kosher salt, black pepper, dried mustard powder and mayonnaise.

Add the potatoes and fold with a spatula rather than stirring aggressively, so they stay together.

A few hours in the refrigerator helps before serving.