This delicious potato salad, inspired by Martha Stewart, is creamy, tangy, and perfect for any occasion. Quick and easy to make, it uses tender red-skinned potatoes, a touch of buttermilk, and crunchy cornichons for extra flavor. Customize with common pantry staples and garnish with parsley or eggs for a simple yet impressive side dish!
Ingredients:
- 5 pounds medium red-skinned potatoes
- 1 medium white onion, finely grated
- ½ cup distilled white vinegar
- 1 teaspoon sugar
- ½ teaspoon coarse salt
- Pinch of freshly ground black pepper
- 1 cup mayonnaise, preferably Hellman’s
- 1 cup buttermilk
- ⅓ cup sliced cornichons
- ¼ cup chopped flat-leaf parsley, for garnish (optional)
- Hard-boiled eggs sliced, for garnish (optional)
- Freshly ground white pepper
How To Make Potato Salad?
- Prepare steamer: Fill a large pot with about 5 cm (2 inches) of water and add a pinch of salt. Set a steamer basket in the pot, ensuring the water doesn’t seep through the holes. Bring to a boil, then reduce to a rapid simmer.
- Steam potatoes: Add potatoes to the steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, about 20–25 minutes.
- Cool, peel, and slice potatoes: Remove potatoes and let cool slightly. Peel them and slice into 6 mm (¼-inch) thick slices.
- Combine onion and vinegar, add potatoes: In a large bowl, mix the grated onion, vinegar, sugar, salt, and black pepper. Add the sliced potatoes and gently toss with a large rubber spatula to coat without breaking the slices. Let stand for 10 minutes.
- Add mayonnaise, buttermilk, and cornichons: Stir in mayonnaise, buttermilk, and cornichons. Transfer the mixture to another bowl and repeat the gentle tossing process to fully combine. The salad will thicken as it stands. Refrigerate for at least 2 hours.
- Garnish and serve: Garnish with parsley and sliced hard-boiled eggs, if desired. Finish with a sprinkle of salt and freshly ground white pepper.
Recipe Tips:
- Steam the potatoes, don’t boil them: Steaming keeps the potatoes firm and prevents them from becoming waterlogged, which is key to a creamy yet sturdy salad.
- Grate the onion finely: This ensures the onion blends smoothly into the dressing without overpowering the salad.
- Mix gently: Use a rubber spatula to toss the potatoes to avoid breaking the slices and keep the salad looking perfect.
- Let the flavors soak in: Allow the potatoes to sit in the vinegar mixture for 10 minutes to absorb the tangy flavor fully.
- Chill before serving: Refrigerate for at least 2 hours to let the dressing thicken and the flavors meld together beautifully.
How To Store Leftovers?
Let the leftover potato salad cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. Stir gently before serving to refresh the flavors.
Nutrition Facts
Serving Size: 1 cup (250g)
- Calories: 358
- Total Fat: 21g
- Saturated Fat: 4g
- Cholesterol: 170mg
- Sodium: 1323mg
- Potassium: 635mg
- Total Carbohydrate: 28g
- Dietary Fiber: 3g
- Sugars: 0g
- Protein: 7g
Check out More Recipes:
- Martha Stewart Butternut Squash Lasagna
- Martha Stewart Vegetable Lasagna
- Martha Stewart Lasagna Recipe
- Martha Stewart Key Lime Pie
- Martha Stewart French Toast
Martha Stewart Potato Salad
Description
This delicious potato salad, inspired by Martha Stewart, is creamy, tangy, and perfect for any occasion. Quick and easy to make, it uses tender red-skinned potatoes, a touch of buttermilk, and crunchy cornichons for extra flavor. Customize with common pantry staples and garnish with parsley or eggs for a simple yet impressive side dish!
Ingredients
Instructions
- Prepare steamer: Fill a large pot with about 5 cm (2 inches) of water and add a pinch of salt. Set a steamer basket in the pot, ensuring the water doesn’t seep through the holes. Bring to a boil, then reduce to a rapid simmer.
- Steam potatoes: Add potatoes to the steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, about 20–25 minutes.
- Cool, peel, and slice potatoes: Remove potatoes and let cool slightly. Peel them and slice into 6 mm (¼-inch) thick slices.
- Combine onion and vinegar, add potatoes: In a large bowl, mix the grated onion, vinegar, sugar, salt, and black pepper. Add the sliced potatoes and gently toss with a large rubber spatula to coat without breaking the slices. Let stand for 10 minutes.
- Add mayonnaise, buttermilk, and cornichons: Stir in mayonnaise, buttermilk, and cornichons. Transfer the mixture to another bowl and repeat the gentle tossing process to fully combine. The salad will thicken as it stands. Refrigerate for at least 2 hours.
- Garnish and serve: Garnish with parsley and sliced hard-boiled eggs, if desired. Finish with a sprinkle of salt and freshly ground white pepper.
Notes
- Steam the potatoes, don’t boil them: Steaming keeps the potatoes firm and prevents them from becoming waterlogged, which is key to a creamy yet sturdy salad.
- Grate the onion finely: This ensures the onion blends smoothly into the dressing without overpowering the salad.
- Mix gently: Use a rubber spatula to toss the potatoes to avoid breaking the slices and keep the salad looking perfect.
- Let the flavors soak in: Allow the potatoes to sit in the vinegar mixture for 10 minutes to absorb the tangy flavor fully.
- Chill before serving: Refrigerate for at least 2 hours to let the dressing thicken and the flavors meld together beautifully.
Martha Stewart Potato Salad