Five pounds of red potatoes, steamed and not boiled. Martha Stewart’s Potato Salad holds its shape because of that one decision, then gets dressed with buttermilk, mayonnaise, white vinegar, and cornichons while the potatoes are still warm so they soak up everything.
This is Martha’s family recipe, passed down from her Aunt Catherine. I make it every summer when something needs to show up to a cookout and not come home.
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Why Does Martha Steam Instead Of Boil
Boiling waterloggs the potatoes and makes them crumble when you try to slice them. Steaming keeps them firm and dry so they hold their shape as coins and absorb the dressing instead of falling apart.
Twenty minutes in a steamer basket over simmering water is all it takes. You want a knife to slip in easily but the potato should not be soft enough to break.
Potato Salad Ingredients
- 5 pounds medium red-skinned potatoes
- 1 medium white onion, finely grated
- 1/2 cup distilled white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- Freshly ground white pepper
- 1 cup mayonnaise, preferably Hellman’s
- 1 cup buttermilk
- 1/3 cup sliced cornichons
- 1/4 cup chopped flat-leaf parsley, for garnish
- Hard-boiled eggs, sliced, for garnish
How To Make Martha Stewart Potato Salad
- Steam the potatoes: Fill a large pot with about 2 inches of salted water and set a steamer basket inside. Bring to a boil, reduce to a steady simmer, add the whole potatoes, cover, and steam until tender, about 20 minutes.
- Peel and slice: Let the potatoes cool just enough to handle. Peel them and slice into 1/4-inch rounds.
- Dress while warm: In a large bowl, combine the grated onion, vinegar, sugar, salt, and pepper. Gently fold in the warm potato slices and let them sit for 10 minutes so they absorb the dressing.
- Add the creamy dressing: Stir in the mayonnaise, buttermilk, and cornichons. Mix gently by transferring the salad between two bowls until evenly coated. This keeps the potatoes from breaking.
- Chill and serve: Cover and refrigerate until cold, at least 2 hours or overnight. Garnish with sliced hard-boiled eggs and chopped parsley before serving.
Why Do The Potatoes Go In Warm
Warm potatoes are like sponges. The vinegar and onion mixture soaks into them while they are still steaming and that flavor goes all the way through instead of just sitting on the surface.
If you wait until they are cold the dressing slides off and you end up with bland potatoes in a puddle of sauce. Martha is specific about this step and she is right.
Can You Make This The Day Before
You should. This potato salad tastes better after sitting overnight because the buttermilk and vinegar have time to settle into every slice. I always make it Saturday for a Sunday cookout.
Keep it covered in the fridge and do not leave it out at room temperature for more than two hours. Add the egg and parsley garnish right before serving so they stay fresh.
What To Bring With This
This goes next to everything at a cookout. I put it on the table with deviled eggs and baked beans and it is always the first bowl that empties.
Cornbread is my other go-to because it soaks up whatever dressing pools at the bottom. Or a simple green beans side if you want something lighter.
FAQs
- Do I have to peel the potatoes? Martha peels them after steaming. You can leave the skins on for a more rustic look but the dressing absorbs better into peeled slices.
- What if I cannot find cornichons? Chopped dill pickles work as a substitute but cornichons are crunchier and tangier. Look for them near the pickle section or olive bar at the grocery store.
- Can I skip the buttermilk? The buttermilk thins the dressing and adds tang. If you do not have it, mix 1 tablespoon of lemon juice into 1 cup of milk and let it sit for 5 minutes as a substitute.
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Nutrition Facts
(1 serving, serves 12)
- Calories: 310
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 380mg
- Total Carbohydrates: 36g
- Protein: 6g
Martha Stewart Potato Salad Recipe
Description
Five pounds of red potatoes, steamed and not boiled. That is the first thing Martha Stewart does differently in her family potato salad, and it is why the potatoes hold their shape instead of falling apart. Martha Stewart’s Potato Salad is dressed with buttermilk, mayonnaise, white vinegar, and cornichons while the potatoes are still warm so they soak up everything.
This is Martha’s family recipe, passed down from her Aunt Catherine. I make it every summer when something needs to show up to a cookout and not come home.
Ingredients
Instructions
- Steam the potatoes: Fill a large pot with about 2 inches of salted water and set a steamer basket inside. Bring to a boil, reduce to a steady simmer, add the whole potatoes, cover, and steam until tender, about 20 minutes.
- Peel and slice: Let the potatoes cool just enough to handle. Peel them and slice into 1/4-inch rounds.
- Dress while warm: In a large bowl, combine the grated onion, vinegar, sugar, salt, and pepper. Gently fold in the warm potato slices and let them sit for 10 minutes so they absorb the dressing.
- Add the creamy dressing: Stir in the mayonnaise, buttermilk, and cornichons. Mix gently by transferring the salad between two bowls until evenly coated.
- Chill and serve: Cover and refrigerate until cold, at least 2 hours or overnight. Garnish with sliced hard-boiled eggs and chopped parsley before serving.
Notes
- Steam, do not boil: Steaming keeps the potatoes firm so they hold their shape when sliced. Boiling makes them waterlogged and crumbly.
- Dress while warm: Warm potatoes absorb the vinegar mixture much better than cold ones. Do not skip the 10-minute soak.
- Transfer between two bowls: This is Martha’s trick for mixing gently without breaking the potato slices.