Food & Cooking Recipes Salad Recipes New Potato Salad 3.6 (44) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 4 This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness. Ingredients 1 ½ pounds red new potatoes, sliced 1 inch thick 1 teaspoon lemon zest ¼ cup fresh lemon juice (from 2 lemons) Coarse salt and ground pepper ½ cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and tarragon 2 tablespoons extra-virgin olive oil Directions Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes. Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour. Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving. Rate it Print