No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Warm Potato Salad

This simple potato salad recipe comes from chef Emeril Lagasse. It pairs nicely with E.J.'s Simple Oven-Barbecue Ribs.

  • servings: 6

Ingredients

  • 6 baking potatoes, such as russet, peeled and cut into bite-size pieces
  • Coarse salt and freshly ground black pepper
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1/4 cup red-wine vinegar
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped celery
  • 4 hard boiled eggs, coarsely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • Freshly ground white pepper

Directions

  1. Step 1

    Place potatoes in a large saucepan and cover with water; season with salt. Place saucepan over medium-high heat and bring to a boil; cook until potatoes are easily pierced with a fork.

  2. Step 2

    Meanwhile, place heavy cream in a small saucepan. Cook over medium heat until reduced to 1/2 cup. Remove from heat and let cool.

  3. Step 3

    Drain potatoes and transfer to a large bowl. Add mustard and vinegar; season with salt and black pepper. Add onion, celery, eggs, reduced heavy cream, and parsley; mix until well combined. Season with salt and white pepper before serving.

Source
The Martha Stewart Show, January 2010

Reviews (2)

  • 30 Sep, 2013

    Wonderful, classic potato salad. My husband and I loved it – I made it exactly as instructed which resulted in perfectly balanced flavors. Having the reduced heavy cream instead of mayo and russet potatoes made it rich but not oily (no "yuck" factor). Though I loved the warm serving temperature, it improved once refrigerated for 24 hours. Printing it out as my go-to recipe as we speak...

  • 21 Aug, 2011

    This recipe was so yummy!!! It went well with my bbq ribs I made for my sunday dinner ! I will definately make this potatoe salad again.