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Potato Salad

  • Prep:
  • Total Time:
  • Servings: 6
Potato Salad

Photography: Bryan Gardner

Source: Everyday Food, July/August July/August 2013


  • Salt and pepper
  • 3 pounds (8 to 10) medium red potatoes, scrubbed
  • 1/2 cup mayonnaise
  • 1 teaspoon grated lemon zest plus 2 tablespoons juice
  • 1/2 cup finely chopped fresh chives


  1. In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

  2. In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Reviews (5)

  • kimberly_marcus 12 Jul, 2013

    This is delicious! I used a little more mayo than the recipe called for and did not add the lemon juice as I felt the zest was enough. I also used a mix of white, red and purple potatoes. Really good!!

  • HowardIske 8 Jul, 2013

    I made this on the Fourth of July and it was good. I thought it was a little dry and the lemon was a tad too much in it.

  • LovelyZ 7 Jul, 2013

    Very yummy, but next time I will decrease the amount of potatoes because it is too dry. Also, I will try adding some celery to make it crunchy, and some egg to give it more depth. Then it will be delicious.

  • poboxmoe 4 Jul, 2013

    Simple, fresh, delicious!

  • Akmama3 4 Jul, 2013

    This was super easy to make and really good. The lemon adds a nice freshness

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