Test Kitchens Favorite Potato Salad Recipes

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

Ingredients

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).

TEST KITCHEN'S FAVORITE GERMAN POTATO SALAD

Test Kitchen's Favorite German Potato Salad image

Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

3 pounds scrubbed, unpeeled Yukon Gold potatoes, cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons melted butter
2 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar
1 cup crumbled cooked bacon (from 8 ounces)
2 thinly sliced shallots
1 teaspoon toasted caraway seeds

Steps:

In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Boil until fork-tender, about 6 minutes. Drain and transfer to a bowl. Season with salt and pepper. Let cool slightly.
Whisk together butter, oil, and vinegar and toss with warm potatoes. Stir in bacon, shallots, and caraway seeds. Adjust seasoning as desired; serve warm.

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