Martha Stewart Basic Potato Salad

Martha Stewart Basic Potato Salad turns steamed Yukon gold potatoes, white-wine vinegar and light mayonnaise into a tangy, creamy side dish in 1 hour 40 minutes. This easy salad is a simple recipe that fits cookouts, potlucks and Fourth of July tables, and it keeps well in the fridge for days.

Toss the potatoes in the vinegar mixture while they are still hot, because they soak up the tang as they cool. Add the mayonnaise too early and the flavor stays on the surface.

Martha steams the potatoes instead of boiling them, so the cubes stay intact and never turn watery. She also leaves the skins on, which saves a prep step and adds color and texture.

Martha Stewart Basic Potato Salad

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

190

kcal

Tender cubes of waxy potato hold their shape and carry a bright vinegar tang through every bite. A light mayonnaise coating and fresh scallion greens finish it, creamy but never heavy.

Ingredients

• 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into ¾-inch cubes
  

• 1/3 cup white-wine vinegar
  

• 4 scallions, white part minced, green part thinly sliced
  

• Coarse salt
  

• Ground pepper
  

• 3/4 cup light mayonnaise
  

Directions

• Set up the steamer: Set a steamer basket in a Dutch oven and add enough salted water to come just below the basket. Bring it to a boil while you cut the potatoes.
• Steam the potatoes: Put 3 pounds of ¾-inch potato cubes in the basket, cover the pot and reduce the heat to a gentle simmer. Steam for 15 to 25 minutes, tossing gently now and then, until tender.
• Mix the vinegar base: While the potatoes steam, combine 1/3 cup white-wine vinegar, the minced scallion whites, 1 teaspoon coarse salt and 1/4 teaspoon pepper in a large bowl. Set the sliced scallion greens aside for later.
• Toss and cool: Add the hot potatoes to the vinegar mixture and toss to coat. Let them cool to room temperature for about 1 hour, tossing occasionally so they keep absorbing the flavor.
• Add the mayonnaise: Fold in 3/4 cup light mayonnaise and the scallion greens once the potatoes have cooled. Mix gently so the cubes stay whole.
• Serve or chill: Serve right away, or cover and refrigerate for up to 2 days. Keep it out of direct sun and off the buffet for no more than an hour.

Tools for this recipe

• Sayfine stainless steel steamer basket, Lodge 6-quart enameled Dutch oven, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use russet potatoes for this potato salad?

I'd skip russets, because their high starch content makes them crumble when you toss the salad. Stick with waxy potatoes like Yukon gold, Red Bliss or fingerlings so the cubes keep their shape.

How do I steam the potatoes without a steamer basket?

Set a metal colander inside a deep pot with an inch of water, and the potatoes sit above the water. You can also roll three sheets of foil into clementine-sized balls, rest a heatproof plate on them, and lift the potatoes out with a slotted spoon.

How long does potato salad keep in the fridge?

Covered and refrigerated, it keeps for up to 2 days. Don't leave it out for more than an hour at a cookout, and move leftovers back to the fridge as soon as everyone has filled their plates.

Can I make this potato salad ahead of time?

Yes, and some people think it tastes even better the next day. Just give the potatoes about 1 hour to cool before you stir in the mayonnaise.

How can I change up the flavor?

Stir in a spoonful of Dijon or yellow mustard for extra zing, or add a quarter cup of chopped parsley or dill for a fresh herby note. For a creamier result, swap the light mayonnaise for full-fat.