No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

New Potato Salad

This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness. This recipe calls for new potatoes because they hold their shape well as they're steamed and mixed. We chose red potatoes; white would be fine, too.

  • Prep:
  • Total Time:
  • Servings: 4
New Potato Salad

Source: Everyday Food, July/August 2007


  • 1 1/2 pounds red new potatoes, sliced 1 inch thick
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • Coarse salt and ground pepper
  • 1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and tarragon
  • 2 tablespoons extra-virgin olive oil


  1. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.

  2. Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.

  3. Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Reviews (2)

  • Happy_Birthday_Dr_Seuss 30 Mar, 2013

    New Potato Salad
    Russell's Saturday Picnic Meal!
    Nutritious and Delicious!

  • gitinoam 13 Apr, 2010

    I just made this salad and it came out amazing! Tangy and light. Highly recommended!

Related Topics