Martha's Potato Salad
Martha and Hugh Jackman, of X-Men: The Last Stand, make all-american potato salad.
All-American Potato Salad
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Martha's Potato Salad
Martha and Hugh Jackman, of X-Men: The Last Stand, make all-american potato...
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Martha Stewart Living, June 2000
- Yield Serves 10 to 12
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Ingredients
- 4 pounds russet potatoes (about 8 potatoes)
- 1 tablespoon plus 2 teaspoons salt
- 3 tablespoons cider vinegar
- 3 large eggs
- 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
- 1/2 teaspoon celery seed
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
- 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
- 1 medium onion, finely diced (1/2 cup)
- 10 cornichons, cut into 1/4-inch dice (1/4 cup)
- 3 scallions, thinly sliced (1/2 cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika
Directions
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
- Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
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Mmm wow this sounds really tasty, thanks! I'm always on the hunt for new potato salads, I just love them.
I'll also suggest this dish, its sweet potato with quinoa and has few ingredients so its pretty easy to make.
Here it is, for those who may want to try it: http://www.fourgreensteps.com/community/recipes/salads/sweet-potato-and-quinoa-salad
Great Great recipe! I omitted the pickles and the pepper. make it with small whole non peeled potatoes. It is great! perfect texture with the eggs!
I should have listened to you, melindatoad! Too much salt- either add more mayo or only use a tsp of salt. Once I added more mayo, it was quite good.
I should have listened to you, melindatoad! Too much salt- either add more mayo or only use a tsp of salt. Once I added more mayo, it was quite good.
I would love to know what kind of burger is shown in the picture?
Just made this for lunch...it is fantastic! Really tasty! I'll be serving this at family BBQs from now on!
For those having trouble finding cornichons, look in the pickles/olives section at the supermarket. They are also called gherkins (the French name). The brand that I bought is Maille (they are known for their Dijon mustard). The cornichons give it that flavor of relish.
Yellowbirdy1: Cornichons are tiny dill or sour pickles. They can be hard to find in some place. Here in Ga I have to go to Whole Foods or Trader Joe's to find them. I don't use them in the potato salad, but they are great on an appetizer tray or a late night snack attack.
This is good potato salad. I don't like cornichons because of the sour flavor, so I used about a 1/4 cup of sweet pickle cubes or relish that I drain before I add it to the salad. I have to agree that bacon does make things better and if I have any leftover(rarely) from breakfast I add it to the mix.
What are cornichons?
I loved this potato salad. I could not find the cornichons. So I made it without it. But it turns all good.
I made this for a potluck several months ago, and it was a huge hit! I used a bit more mayo than called for in the recipe and skipped the celery seeds and cornichons. I did not find an issue with too much salt, as one of the commenters mentioned below. Would definitely recommend for any potluck or BBQ.
Love your potato salad. I added just 2 tablespoons of crumbled bacon to the mix and about 1 tsp. sprinkled one the top {some habits are hard to break}.
I made this for the 4th of July. I omitted the red pepper and instead of celery seed, I used celery salt and used that in place of salt. I agree with melindatoad, there isn't enough mayo. I halved the recipe and used more than 1/2 cup. I think it's good to use this as a guideline recipe and tweak it to your tastes.
I made this today, for our father's day picnic tomorrow. There is no way enough mayo for this amount of potatoes so I ended up upping the amount to 1 cup. Also there is WAY TOO MUCH SALT! I am SOOO glad I thought twice about 2 tsp of salt and only added 1 tsp. 1 tsp is more than enough and that's with it more distributed with the full cup of mayo, I can't imagine eating it with only a half a cup of mayo and 2 tsp of salt. Otherwise, it is a really yummy potato salad!!
encontre una receta ensalada de papas(papas en cubos, zanahoria, arvejas, maiz dulce, mayonesa y sal), le agregas un huevo crudo y 1 taza de harina de pancacke lo mezlcas todo y los horneas en un molde engrasado con anterioridad para que no se pegue ,por unos 15 a 20 minutos o hasta que este cocido depende de la cantidad y luego le pones unos trocitos de margarina encima lo pones al horno otros 5 minutos y listo queda dorado y de muy buen sabor, como un pie
that sounds real good
Martha's hint on "cooking potatoes in their skins prevents them from absorbing too much water and losing flavor" must remember that one!