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All-American Potato Salad

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Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

  • Servings: 12

Source: Martha Stewart Living, June 2000

Ingredients

  • 4 pounds russet potatoes (about 8 potatoes)
  • 1 tablespoon plus 2 teaspoons salt
  • 3 tablespoons cider vinegar
  • 3 large eggs
  • 1 cup mayonnaise
  • 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

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Cooking time depends on the size of the potatoes. You'll know they are done when a paring knife is easily inserted into the center of one.

Reviews Add a comment

  • MS10783818
    4 JUL, 2015
    This is the only potato salad I will eat or make. Not only does my entire family ask for it, but I make it once a month for 200 at a shelter and they love it also. I sometimes use Dijon prepared mustard instead of dry, double the eggs and frequently throw in multicolored peppers to give it more color and flavor. We love the crunchiness and that it does not use too much mayonaise. I love the surprise of the cornichions hidden in there. I diced them finely so only a small taste in each bite.
    Reply
  • Gilligan66
    3 JUL, 2014
    This was simply delicious. For those of you who felt it was overly salty. I figured it out. You likely added the tablespoons of salt to the potato salad mixture rather than to the water that boiled the potatoes. No real changes for me. I added a bit of pickle juice and celery salt (pulled back on the teaspoon). DELICIOUS!!!
    Reply
  • MS10343635
    16 AUG, 2013
    I like this recipe. It's different from the usual potato salad. I didn't put all the salt in because I salted the water when cooking the potatoes. Didn't have a red pepper, but still good. Would make it again!
    Reply
  • Academicachieve1
    2 AUG, 2013
    This recipe is AWFUL!! Enormously too salty and peppery. I wonder if the measurements for salt and pepper are wrong--I made one batch, threw it out because it was so salty. Made a second batch with no salt, threw it out because it was too peppery. Had to go buy supermarket potato salad.
    Reply
  • Cindy Reed
    4 JUL, 2012
    I made this, and it was gone in about 45 minutes.. everyone went back and the bowl was clean.. minus having to wash it... will be using this today again for our July 4th get together.
    Reply
  • maya85
    24 AUG, 2011
    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
    Reply
  • shangella@yahoo.ca
    31 MAY, 2011
    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!
    Reply
  • corinne3888
    14 APR, 2011
    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.
    Reply
  • corinne3888
    14 APR, 2011
    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.
    Reply
  • farfallascura13
    15 AUG, 2010
    I would love to know what kind of burger is shown in the picture?
    Reply