Food & Cooking Recipes Salad Recipes Basic Potato Salad 3.4 (154) 32 Reviews It's a classic, our simple potato salad recipe is easy to make and will be a summer staple at cookouts and family dinners. 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 9, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 40 mins Servings: 8 All you need is four ingredients for this simple potato salad recipe: scallions, mayonnaise, white-wine vinegar, and potatoes (we use Yukon gold potatoes, a great all-purpose spud with a creamy bite). While the potatoes are steaming, mix the vinegar with scallions, and season with salt and pepper. Tossing the cooked potatoes in this tangy mixture while they are still hot allows them to absorb the flavors. After they cool, stir in the mayonnaise and more scallions, and you’re ready to serve. You can make this potato salad up to two days ahead. Andrea Araiza 32 Sides for Your Next Summer Cookout Ingredients 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into ¾-inch cubes ⅓ cup white-wine vinegar 4 scallions, white part minced, green part thinly sliced Coarse salt Ground pepper ¾ cup light mayonnaise Directions Andrea Araiza Prep steamer basket and pan: Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil. Andrea Araiza Steam potatoes: Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Andrea Araiza Combine vinegar and scallion whites: Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Andrea Araiza Toss potatoes in vinegar mixture and chill: Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour. Andrea Araiza Add mayonnaise and scallion greens: Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Andrea Araiza Serve or refrigerate: Serve, or cover and refrigerate up to 2 days. Andrea Araiza Try Our Other Potato Salad Recipes Martha's Favorite Potato Salad Dill, Potato, and Egg Salad New Potato Salad With Red-Wine Vinaigrette Herbed Potato Salad With Bacon and Scallions Pesto-Yogurt Potato Salad Test Kitchen's Favorite Potato Salad Andrea Araiza Rate it Print