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Martha's Favorite

Potato Salad

  • Servings: 12
Potato Salad

Source: Martha Stewart Living Television


  • 5 pounds medium red-skinned potatoes
  • 1 medium white onion, finely grated
  • 2/3 cup cold water
  • 1/2 cup distilled white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1 cup Hellmanns Mayonnaise
  • Chopped parsley, for garnish (optional)
  • Hard-boiled eggs sliced, for garnish (optional)


  1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.

  2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowls until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.


Reviews (5)

  • Lorr10 11 Jul, 2014

    I love, love, love this recipe. Have made it so many times and everyone enjoys it. It's just like the German deli's recipe I remember growing up in Brooklyn. Brings back great memories. Thank you Martha.

  • MarilynGG 3 Jul, 2013

    I've been making this potato salad for years. It was originally called Kasi Krukar Potato Salad. I spent my early years on Long Island and this recipe is as close as I've come to NY Deli potato salad. Awesome!

  • cinnamonbear 8 Aug, 2010

    This potato salad is very good and creamy. Yum! Don't vary from the recipe. They must be the red potatoes.

  • tina_cris 5 Dec, 2008

    is this a soft diet for elderly?

  • mmsrjs 25 Nov, 2007

    to make this even more delicious, see Marthas All American Potato Salad
    most of the ingredients I put together in large bowl, cover and marinate in refrigerater while spuds are boiling.

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