This Martha’s Favorite Potato Salad is a creamy and tangy recipe, which is made with red-skinned potatoes and a unique buttermilk-mayonnaise dressing. It’s a classic, foolproof recipe for an elegant and supremely creamy potato salad, perfect for any gathering.
Martha’s Favorite Potato Salad Ingredients
A sophisticated yet simple combination for the ultimate creamy salad.
- 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 Hellmann’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 Martha’s Favorite Potato Salad
A step-by-step guide to this incredibly creamy and flavorful side dish.
- Steam the Potatoes: Place a steamer basket in a large pot with about 2 inches of salted water. Bring the water to a boil. Add the whole, unpeeled potatoes to the basket, cover, and steam for 20 to 25 minutes, until tender when pierced with a paring knife.
- Cool, Peel, and Slice: Remove the potatoes and let them cool just until you can handle them. While still warm, peel the potatoes and slice them into 1/4-inch-thick rounds.
- Marinate the Potatoes: In a very large bowl, combine the finely grated onion, white vinegar, sugar, salt, and black pepper. Add the warm potato slices and use a large rubber spatula to gently combine, being careful not to break the slices. Let the mixture stand for at least 10 minutes.
- Make the Creamy Dressing and Combine: In a separate motion, add the mayonnaise, buttermilk, and sliced cornichons to the potato mixture. To mix gently, transfer the entire mixture to another large bowl, then pour it back and forth between the two bowls a few times until everything is well combined and creamy.
- Chill and Garnish: Cover the potato salad and refrigerate for at least 2 hours. The dressing will thicken as it chills. Just before serving, season with a little white pepper and garnish with chopped parsley and sliced hard-boiled eggs, if desired.
Recipe Tips
For the creamiest, most elegant potato salad.
- How to get the most flavor into the potatoes? The key is marinating the warm, freshly sliced potatoes in the vinegar and grated onion mixture. The warm potatoes will absorb all of that tangy, savory flavor, seasoning them from the inside out.
- Why steam the potatoes whole? Steaming the potatoes whole with their skins on prevents them from absorbing excess water, which can lead to a mushy potato salad. This technique results in potatoes with a firm texture and a more concentrated flavor.
- What’s the secret to the creamy dressing? The combination of mayonnaise and buttermilk creates a dressing that is both rich and tangy, with a luxurious, pourable consistency that perfectly coats every slice of potato.
- What is the “bowl-to-bowl” mixing method? This is a gentle mixing technique perfect for delicate ingredients. Instead of stirring, which can break the potato slices, gently pouring the salad from one large bowl to another combines the ingredients without damaging them.
What To Serve With Martha’s Favorite Potato Salad
Perfect main courses to pair with this elegant, classic side.
This sophisticated potato salad is a star at any picnic, barbecue, or elegant luncheon. It pairs wonderfully with:
- Grilled salmon or a simple poached fish
- Cold fried chicken
- Sliced ham or roast beef sandwiches
- Lobster rolls or crab cakes
How To Store Martha’s Favorite Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the mayonnaise and buttermilk, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 3 days. Do not leave it sitting out at room temperature for more than two hours.
Martha’s Favorite Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 320 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, grating the onion on a box grater is a key step in this recipe. It releases all the onion’s juices into the vinegar marinade, creating an intense flavor that seasons the potatoes without leaving you with crunchy, raw onion pieces.
White pepper has a more earthy, less pungent flavor than black pepper. It is often used in light-colored sauces and dishes, like this one, for aesthetic reasons, as it blends in without creating black flecks. If you don’t have it, black pepper is a fine substitute.
Yes, this salad is an excellent make-ahead dish. In fact, it needs at least 2 hours to chill for the dressing to thicken and the flavors to meld. You can make it up to a day in advance for the best flavor.
Try More Recipes:
- Basic Potato Salad Recipe
- Smoky Potato Salad With Corn and Chipotles Recipe
- Dijon Potato Salad Recipe
Martha’s Favorite Potato Salad Recipe
Description
An elegant and supremely creamy potato salad featuring tender, thin slices of red-skinned potato in a tangy dressing made with buttermilk, mayonnaise, and grated onion.
Ingredients
Instructions
- Steam the whole, scrubbed potatoes for 20-25 minutes until tender.
- Let the potatoes cool slightly, then peel them and slice into 1/4-inch-thick rounds.
- In a large bowl, combine the grated onion, vinegar, sugar, salt, and pepper.
- Add the warm potato slices and toss gently. Let stand for 10 minutes.
- Add the mayonnaise, buttermilk, and cornichons. Gently mix by transferring the salad back and forth between two large bowls until well combined.
- Refrigerate for at least 2 hours for the dressing to thicken.
- Garnish with fresh parsley and sliced hard-boiled eggs before serving, if desired.
Notes
- Marinating the warm potato slices in the vinegar and grated onion mixture is the secret to a deeply flavorful salad.
- Steaming the potatoes whole prevents them from getting waterlogged and helps the slices hold their shape.
- The “bowl-to-bowl” transfer is a gentle way to mix the salad without breaking the delicate potato slices.
- This salad is best made several hours or even a day ahead to allow the flavors to fully develop.