With barbecue season in full swing, it feels like the perfect time to share a family recipe that will turn a sometimes-forgettable side dish into the star of the cookout: the almighty potato salad. And this isn’t just any potato salad recipe—it’s a family recipe shared by the one and only Martha Stewart.
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.
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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.
A big part of what sets it apart is the method: instead of boiling the potatoes, the Stewart family steams them, which helps retain their natural flavor and gives them a firmer texture that holds up beautifully to the creamy dressing. While still warm, the potatoes are tossed with white vinegar, allowing them to soak up the tangy punch more effectively and adding a bright contrast that deepens the overall flavor.
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.
This is the magic of a good family recipe—being introduced to tips and techniques you may never otherwise have thought of. If you make any potato salad recipe this summer, let it be this one. It’s guaranteed to be a crowd pleaser.
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To make Martha Stewart’s favorite potato salad, start by steaming the potatoes: Fill a large pot with about 2 inches of salted water, set a steamer basket inside, bring to a boil then reduce to a steady simmer. Add the potatoes, cover and steam until tender, which should take about 20 minutes. Let them cool slightly, then peel and slice into 1/4-inch rounds.
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.
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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.
The recipe lists an optional garnish of sliced hard-boiled eggs, and I strongly suggest doing that. Not only do they look pretty layered around the perimeter of the salad, but they also add a nice savory flavor component to the dish.
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.
Related: Martha Stewart’s ‘Guilty Pleasure’ Foods Are Shockingly Relatable
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