Martha Stewart All-American Potato Salad

Martha Stewart All-American Potato Salad takes about 1 hour 25 minutes and russet potatoes, mayonnaise, cornichons and hard-boiled eggs to make a creamy, tangy side dish. This make-ahead classic summer potato salad recipe fits Fourth of July cookouts, backyard potlucks and Memorial Day picnics.

Sprinkle the vinegar over the potatoes while they are still hot, because warm potatoes soak it right in. Skip that and the salad tastes flat and heavy instead of bright.

Martha dices two of the eggs right into the dressing, so the mayonnaise turns rich and slightly chunky before the potatoes go in. She also uses cornichons and a pinch of celery seed and dry mustard, which gives the salad a sharper bite than a plain mayo-and-potato version.

Martha Stewart All-American Potato Salad

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

280

kcal

Tender russet chunks soak up a vinegar splash, then get folded into a creamy egg-studded dressing with crunchy celery, red pepper and cornichons. A short chill lets everything come together before a paprika and egg-round garnish.

Ingredients

• 4 pounds russet potatoes (about 8 potatoes)
  

• 1 tablespoon plus 2 teaspoons salt
  

• 3 tablespoons cider vinegar
  

• 3 large eggs
  

• 1 cup mayonnaise
  

• 1/2 teaspoon celery seed
  

• 1 teaspoon dry mustard
  

• 1/2 teaspoon freshly ground black pepper
  

• 3 stalks celery, cut into ¼-inch dice (¾ cup)
  

• 1 red bell pepper, cut into ¼-inch dice (½ cup)
  

• 1 medium onion, finely diced (½ cup)
  

• 10 cornichons, cut into ¼-inch dice (¼ cup)
  

• 3 scallions, thinly sliced (½ cup)
  

• 2 tablespoons freshly chopped flat-leaf parsley
  

• 1 teaspoon paprika
  

Directions

• Boil the potatoes: Put 4 pounds russet potatoes in a large pot, cover with water by several inches and bring to a boil over high heat. Add 1 tablespoon salt, lower to a gentle boil and cook about 25 minutes until a knife slides in easily, then drain.
• Peel and dice: Use paper towels or gloves to protect your hands and peel the potatoes while they are still hot. Then cut them into 1-inch dice.
• Add the vinegar: Drizzle 3 tablespoons cider vinegar over the warm potatoes. Set them aside so they can soak it up.
• Boil the eggs: Cover 3 large eggs with 1 inch of water in a small pan and bring to a boil over medium-high heat. Turn off the heat, cover and let them stand 13 minutes, then drain and cool them in a bowl of cold water.
• Cut the eggs: Peel the cold eggs and chop 2 of them into 1/4-inch dice. Slice the third into 1/4-inch-thick rounds and set it aside for garnish.
• Make the dressing: Whisk the diced eggs, 1 cup mayonnaise, 1/2 teaspoon celery seed, 1 teaspoon dry mustard, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl. Then fold in the potatoes.
• Add the vegetables: Add 3 diced celery stalks, 1 diced red bell pepper, 1 finely diced onion, 10 diced cornichons, 3 sliced scallions and 2 tablespoons chopped parsley. Stir until everything is evenly coated.
• Chill and serve: Chill the salad for 30 minutes before serving. Then top it with 1 teaspoon paprika and the reserved egg rounds.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, 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 a different vinegar?

Yes, red wine or white vinegar both work in place of cider vinegar. Red wine gives a slightly fruitier tang, while white vinegar tastes sharper and cleaner.

What can I use instead of cornichons?

Chopped dill pickles are the easiest swap, and you can use the same 1/4 cup. Any other pickled vegetable works too if cornichons taste too tart for you.

How long does leftover potato salad keep?

Store it in an airtight container in the fridge, where it keeps three to four days. Keep it cold when serving outdoors, since mayonnaise-based salads spoil quickly in the heat.

Can I make this potato salad ahead of time?

Yes, it holds well in the fridge for a day or two before serving. Wait to add the paprika and egg rounds until just before you serve so the garnish looks fresh.

How do I know when the potatoes are done?

Cooking time depends on the size of your potatoes, so check them instead of trusting the clock. They are ready when a paring knife slides into the center easily, usually around 25 minutes.