Martha Stewart Potato Salad Recipe
The first time I made this Martha Stewart potato salad recipe, I nearly skipped the steaming step out of habit. Big mistake to almost make. Steaming keeps those red potatoes firm, fluffy, and never waterlogged. One bite and I understood the hype.
Ever wonder why your potato salad turns out bland or mushy? Honestly, it usually comes down to two things: how you cook the potatoes and when you season them. This version nails both, with a creamy buttermilk dressing and bright pops of cornichon.
It is the dish I bring to every Fourth of July cookout, and the bowl always comes home empty. The tangy aroma, the soft potato slices, the little salty crunch of pickles. It tastes like summer on a fork.
Table of Contents
Why This Classic Potato Salad Recipe Works
What sets this apart from a standard classic potato salad recipe is the buttermilk. It thins the mayo into a silky, pourable dressing that clings to every slice without feeling heavy or gloppy.
The vinegar-and-onion soak is the real secret. After making this dozens of times, I learned the warm potatoes drink up that tangy mixture, seasoning them from the inside out. Skip it, and you lose half the flavor.
If you love a good side salad spread, pair it with my parmesan cornbread tomato salad for a table that feels generous and homemade.
Ingredients for Martha Stewart Potato Salad Recipe
This recipe serves 12, so it is built for gatherings. Everything is listed in order of use, with easy swaps noted so you can work with what is in your kitchen.
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Salad Base | Medium red-skinned potatoes | 5 pounds | Yukon Gold work in a pinch |
| Seasoning Soak | White onion, finely grated | 1 medium | Yellow onion is fine |
| Seasoning Soak | Distilled white vinegar | ½ cup | Apple cider vinegar adds warmth |
| Seasoning Soak | Sugar | 1 teaspoon | Balances the vinegar tang |
| Seasoning Soak | Coarse salt | ½ teaspoon | Adjust to taste |
| Seasoning Soak | Freshly ground black pepper | Pinch | Fresh-cracked preferred |
| Creamy Dressing | Mayonnaise | 1 cup | Hellmann’s recommended |
| Creamy Dressing | Buttermilk | 1 cup | Thins the dressing beautifully |
| Creamy Dressing | Sliced cornichons | â…“ cup | Dill pickle or gherkin works |
| Garnish | Flat-leaf parsley, chopped | ¼ cup | Optional, adds color |
| Garnish | Hard-boiled eggs, sliced | To taste | Optional, old-fashioned touch |
| Garnish | Freshly ground white pepper | To taste | For finishing |
How to Make This Creamy Potato Salad
Follow these steps in order for the best texture. Each one builds toward that signature tangy, creamy bite that makes this creamy potato salad so memorable at the table.
- Prepare the steamer. Fill a large pot with about 2 inches of water and a pinch of salt. Set the steamer basket inside, making sure water stays below the holes. Bring to a boil, then reduce to a rapid simmer.
- Steam the potatoes. Add whole potatoes to the basket. Cover and steam 20 to 25 minutes, until a paring knife slides in easily. They should feel tender but still hold their shape, not falling apart.
- Cool, peel, and slice. Remove the potatoes and let them cool slightly. Peel away the skins, then slice into quarter-inch rounds. They will look like soft golden coins ready to soak up flavor.
- Make the seasoning soak. In a large bowl, combine the grated onion, vinegar, sugar, salt, and pepper. Add the warm potato slices and fold gently with a rubber spatula, trying not to break them. Let stand 10 minutes.
- Add the creamy dressing. Pour in the mayonnaise, buttermilk, and cornichons. Gently transfer the mixture between two bowls to combine without crushing the slices, until creamy and well coated. Refrigerate at least 2 hours to thicken.
- Garnish and serve. Top with parsley and sliced hard-boiled eggs if you like. Finish with a little salt and white pepper, then serve cold. In my testing, an overnight chill made the flavor even brighter.
One tip from experience: fold the potatoes like you are turning over a sleeping cat, slow and careful. That gentle hand keeps the slices intact and the salad looking beautiful instead of mashed.
Substitutions and Variations
This base is forgiving, so make it your own. For a lighter take, swap half the mayo for plain Greek yogurt. You keep the creaminess while cutting richness, and the tang plays nicely with the buttermilk.
For a dairy-free or vegan version, use vegan mayo and a plant-based buttermilk made by adding a teaspoon of lemon juice to soy milk. The dressing still turns out smooth and pourable.
My family’s favorite variation tosses in chopped celery and a spoon of whole-grain mustard for crunch and bite. If you prefer an old fashioned potato salad, lean into extra hard-boiled eggs and a dusting of paprika.
Expert Tips and Troubleshooting
Watery salad? It usually means the potatoes were not fully cooled before dressing, releasing steam into the bowl. Let them sit until just warm, then add the creamy mixture for a thicker result.
Bland flavor is almost always under-seasoning during the vinegar soak. Salt the warm potatoes generously here, since cold food needs more seasoning than hot food, a principle covered well in this guide to seasoning food properly.
Steaming beats boiling every time for potato salad, keeping the slices from soaking up water. Food science writers like those at America’s Test Kitchen back this up, and my own kitchen tests agree completely.
Storage and Meal Prep
This salad actually improves after a rest in the fridge, making it a dream for prep-ahead entertaining. Store it properly and you can build it a day before the party.
| Component | Storage Method | Duration |
|---|---|---|
| Assembled salad | Airtight container, chilled | 3 to 4 days |
| Cooked plain potatoes | Sealed container | 2 days before dressing |
| Buttermilk dressing | Sealed jar | 1 week, made separately |
To cut waste, save the potato cooking water for soup stock and use leftover cornichon brine to perk up other dressings. For more make-ahead ideas, see my cottage cheese cucumber crunch salad.
Serving Suggestions
This potato salad shines beside grilled burgers, barbecue chicken, or a summer fish fry. Its tangy creaminess balances smoky, charred flavors, making it a natural for any backyard plate.
For a full vegetable-forward spread, serve it alongside my summer succotash salad with avocado. The bright corn and creamy potato together feel like a true picnic celebration.
FAQs About martha stewart potato salad recipe
How do you make Martha Stewart potato salad?
You steam red-skinned potatoes until tender, slice them, then soak the warm slices in grated onion and vinegar. After that, fold in mayonnaise, buttermilk, and cornichons, and chill for at least two hours. The buttermilk dressing and vinegar soak are what make this version stand out.
How does Jamie Oliver make potato salad?
Jamie Oliver typically boils new potatoes, then dresses them warm with a mustard-and-vinegar vinaigrette rather than mayonnaise. He often finishes with shallots and fresh parsley for a lighter, brighter style. It is a more vinaigrette-forward approach than this creamy buttermilk recipe.
What is a great 1 ingredient upgrade for potato salad?
A splash of pickle or cornichon brine is the single best upgrade for potato salad. It adds tangy depth without extra mixing, and the acidity wakes up the whole bowl. In my testing, a tablespoon stirred in transformed a flat batch instantly.
What is the secret ingredient in this potato salad recipe?
Buttermilk is the quiet secret ingredient here, thinning the mayonnaise into a silky, tangy dressing. It keeps the salad creamy without feeling heavy or greasy. Paired with the vinegar soak, it gives the potatoes layered, balanced flavor.
What is Martha Stewart’s most famous recipe?
Martha Stewart’s most famous recipe is widely considered her One-Pan Pasta, which cooks everything together in a single skillet. Her holiday cakes and this beloved potato salad also rank among her most-searched dishes. Each reflects her simple, reliable home-cook style.
Save This Recipe and Share Your Spin
Well, there you have it, a tangy, creamy potato salad worth claiming as your own. Pin this Martha Stewart potato salad recipe to your summer cookout board so it is ready when the grill fires up. Then drop a comment below telling me your favorite mix-in!
Martha Stewart Potato Salad
Equipment
- Large pot
- Steamer basket
- Paring knife
- Large mixing bowls
- Rubber spatula
Ingredients
Salad Base
- 5 pounds medium red-skinned potatoes Yukon Gold work in a pinch
Seasoning Soak
- 1 medium white onion, finely grated Yellow onion is fine
- ½ cup distilled white vinegar Apple cider vinegar adds warmth
- 1 teaspoon sugar Balances the vinegar tang
- ½ teaspoon coarse salt Adjust to taste
- 1 pinch freshly ground black pepper Fresh-cracked preferred
Creamy Dressing
- 1 cup mayonnaise Hellmann’s recommended
- 1 cup buttermilk Thins the dressing beautifully
- â…“ cup sliced cornichons Dill pickle or gherkin works
Garnish
- ¼ cup flat-leaf parsley, chopped Optional, adds color
- hard-boiled eggs, sliced Optional, old-fashioned touch
- freshly ground white pepper For finishing
Instructions
- Fill a large pot with about 2 inches of water and a pinch of salt. Set the steamer basket inside, making sure water stays below the holes. Bring to a boil, then reduce to a rapid simmer.
- Add whole potatoes to the basket. Cover and steam 20 to 25 minutes, until a paring knife slides in easily. They should feel tender but still hold their shape, not falling apart.
- Remove the potatoes and let them cool slightly. Peel away the skins, then slice into quarter-inch rounds. They will look like soft golden coins ready to soak up flavor.
- In a large bowl, combine the grated onion, vinegar, sugar, salt, and pepper. Add the warm potato slices and fold gently with a rubber spatula, trying not to break them. Let stand 10 minutes.
- Pour in the mayonnaise, buttermilk, and cornichons. Gently transfer the mixture between two bowls to combine without crushing the slices, until creamy and well coated. Refrigerate at least 2 hours to thicken.
- Top with parsley and sliced hard-boiled eggs if you like. Finish with a little salt and white pepper, then serve cold. An overnight chill makes the flavor even brighter.
