The Stewart family potato salad recipe truly puts all other potato salad recipes to rest. She learned the recipe for this perfectly creamy, tangy potato salad from her Aunt Catherine, and we owe Aunt Catherine our thanks because this is a potato salad recipe worth making all summer long. Here's how to make it.
What’s So Special About Martha Stewart’s Favorite Potato Salad?
This potato salad hits all the right notes—sweet, creamy, and tangy—making it far more flavorful than your average mayo-based version.
But that's not all. For the dressing, this recipe calls for a mix of mayo, cornichons and buttermilk, which thins out the dressing just enough and adds a nice tang to the mix. And instead of stirring everything together, Martha babies this potato salad by transferring the salad between two bowls until the potatoes are well coated. This method helps preserve the integrity of the potatoes, so they stay in nice large pieces instead of ending up as little chunks.
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In a large bowl, combine onion, vinegar, sugar, salt, and pepper, then gently fold in the warm potatoes and let sit for 10 minutes to absorb the flavors. Stir in mayonnaise, buttermilk and chopped cornichons, then gently mix by transferring the salad between two bowls until evenly coated and creamy. Chill for at least 2 hours to let the flavors meld and the texture thicken. Before serving, garnish with parsley or sliced hard-boiled eggs, if desired, and season with salt and white pepper.
Tips For Making Martha Stewart’s Potato Salad
This recipe calls for using red potatoes, which are perfect. You could also use Yukon gold or fingerling potatoes, but you definitely want to use a waxy variety and nothing too starchy, like russet potatoes. Waxy potatoes hold their shape better after cooking, which makes them ideal for dishes where you want defined pieces rather than something mashed or crumbly.
Boiled eggs are an egg-cellent addition.
Fridge time equals flavor.
This is the sort of dish that really benefits from being made a day in advance. Chilling overnight gives the potatoes more time to really absorb all of that flavorful dressing and for the flavors to meld together.
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