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Warm Potato Salad

  • Servings: 4
Warm Potato Salad

Photography: Standard

Source: Everyday Food, January/February 2012


  • 1 pound russet potatoes (about 2), cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 hard-cooked large egg
  • 1/2 small red onion, thinly sliced
  • Coarse salt and ground pepper


  1. Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

Cook's Note

Good with pork chops, salmon burgers, or chicken cutlets.


Reviews (2)

  • sazerac 26 Feb, 2014

    this recipe is fine, but a little boring. can't say that it will make it into my rotation. the combination of the grated egg and steamed potato makes it feel very thick and hard to get down.

  • mfwa 3 Jan, 2012

    I'm not typically a fan of potato salad, but I loved the flavor of this. You can taste each ingredient and steaming the potatoes gives them the perfect texture.

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