Martha Stewarts Potato Salad Recipes

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BASIC POTATO SALAD



Basic Potato Salad image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h40m

Number Of Ingredients 6

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

  • Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
  • Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
  • Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
  • Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth

Steps:

  • Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
  • Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
  • Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients 9

1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
4 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon white wine vinegar
Pinch of smoked paprika
Coarse salt and freshly ground pepper
1 celery, finely chopped (about 1/2 cup), plus more for serving
3 tablespoons finely chopped red onion, plus more for serving

Steps:

  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

TEST KITCHEN'S FAVORITE POTATO SALAD



Test Kitchen's Favorite Potato Salad image

Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds cool.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds russet potatoes (about 6 medium)
Kosher salt and freshly ground pepper
3 tablespoons distilled white vinegar, divided
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 cup finely chopped celery (from 3 stalks)
1/2 cup sliced cornichons (from about 20)
1/3 cup finely chopped scallions (from 3)

Steps:

  • Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.
  • In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.
  • Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

MARTHA STEWART'S POTATO SALAD



Martha Stewart's Potato Salad image

Tart little pickles called cornichons, from the French word for gherkins, flavor this updated version of an old-fashioned favorite. The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container.

Provided by talbotc

Categories     Potato

Yield 12 serving(s)

Number Of Ingredients 11

4 lbs potatoes (small, red and white (12 to 15 of each))
to taste salt
1/2 cup dry vermouth
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or 1 1/2 cups sour cream
1 teaspoon celery seed
to taste pepper, Freshly ground
6 ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup)
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped

Steps:

  • Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
  • Add salt; bring to a boil.
  • Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
  • Remove from heat, drain, and sprinkle with vermouth.
  • Let stand until cool.
  • In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
  • Season to taste with salt and pepper.
  • Cut potatoes into bite-size pieces, and transfer to a serving bowl.
  • Pour dressing over the potatoes.
  • Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

Nutrition Facts : Calories 244.1, Fat 11.3, SaturatedFat 6.9, Cholesterol 40.8, Sodium 198.6, Carbohydrate 31.3, Fiber 4.4, Sugar 3.2, Protein 4.4

TRADITIONAL GERMAN POTATO SALAD



Traditional German Potato Salad image

While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 8 to 10

Number Of Ingredients 8

4 pounds baby Yukon Gold potatoes
1 tablespoon plus 2 teaspoons kosher salt
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon, cut into 1/2-inch pieces
2 small white onions, finely diced (about 1 cup)
2 cups beef broth
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
  • While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
  • Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
  • Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

POTATO SALAD



Potato Salad image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

8 medium Yukon gold potatoes
Coarse salt
1 1/4 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
Freshly ground pepper
3 celery stalks, peeled and thinly sliced
1 1/2 cups finely chopped Vidalia onion
3 scallions, thinly sliced
6 hard-boiled large eggs, chopped

Steps:

  • Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  • Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE



New Potato Salad with Red-Wine Vinaigrette image

No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 9

3 pounds unpeeled whole mixed new potatoes
Kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice, plus 1/2 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
1/2 cup finely chopped sweet onion
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped celery leaves
1 tablespoon chopped fresh oregano

Steps:

  • In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
  • Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

FRENCH POTATO SALAD



French Potato Salad image

Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

Steps:

  • Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
  • Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g

ROASTED RED POTATOES



Roasted Red Potatoes image

Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 4

1 1/2 pounds baby red potatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

POTATO PAVE



Potato Pave image

Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped potatoes -- for an unforgettable holiday side dish. Excerpted from "Ad Hoc at Home," by Thomas Keller (Artisan Books. (c)2009. Photo credit: Deborah Jones

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 8

1 cup heavy cream
Coarse salt and freshly ground black pepper
3 pounds russet potatoes (three 1-pound potatoes if possible)
5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes
Canola oil
2 fresh thyme sprigs
2 cloves garlic, skin-on, lightly crushed
Minced fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
  • Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
  • Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
  • Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
  • To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
  • Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
  • Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

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