Martha Stewart's All-American Potato Salad is a timeless recipe that brings together creamy potatoes, tangy mustard, and a refreshing crunch from celery and cornichons. This classic potato salad is a must-have at any barbecue, picnic, or family gathering. The combination of eggs, celery seed, dry mustard, and a hint of vinegar creates a balanced flavor profile that’s rich but not overwhelming.
Perfect for the warm months, this potato salad can be made ahead of time, allowing all the flavors to come together as it chills in the fridge. Whether you’re hosting or bringing a dish to share, this creamy, zesty salad will surely be a hit.
Why Everyone Will Love This Recipe
This potato salad has everything you want in a side dish.
- Creamy, tangy dressing that coats every bite
- Hearty and satisfying with russet potatoes
- Crunchy texture from celery, cornichons, and bell peppers
- Packed with flavor from mustard, celery seed, and fresh herbs
- Perfect for picnics and barbecues
It’s simple to make and full of flavor, making it a go-to summer side dish.
What Makes This Potato Salad Special?
This potato salad stands out because of its well-balanced flavors:
The creamy mayonnaise dressing is complemented by the mustard and cider vinegar. Cornichons and celery add delightful crunch, while red bell pepper and onion bring additional freshness. The addition of boiled eggs and paprika creates richness and visual appeal. It’s a creamy, zesty side dish that pairs beautifully with any grilled meats or sandwiches.
Cooking Tips for the Best All-American Potato Salad
- Cook the potatoes perfectly. Test doneness by inserting a knife—when it goes through easily, they’re ready.
- Peel potatoes while still hot. This makes it easier and helps the potatoes absorb the dressing better.Use fresh eggs for the best flavor.
- Let the salad chill. This allows the flavors to meld together.
- Customize the pickle. If you prefer less tartness, try dill pickles instead of cornichons.
- Make it ahead. This salad improves in flavor as it chills in the fridge.
Frequently Asked Questions
Can I use a different type of potato?
While russet potatoes work best, you can also use Yukon gold potatoes for a creamier texture.
Can I make this salad vegan?
Yes, you can substitute vegan mayo and skip the hard-boiled eggs for a vegan version.
How do I make this potato salad spicier?
If you like heat, try adding jalapeños or cayenne pepper to the mix.
Can I prepare this salad ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator.
What can I use instead of cornichons?
Dill pickles or bread-and-butter pickles are great alternatives if you prefer a different type of pickle.
Ingredients
- 4 pounds russet potatoes (about 8 potatoes)
- 3 large eggs
- 1 cup mayonnaise
- 1/2 tsp celery seed
- 1 tsp dry mustard
- 1/2 tsp freshly ground black pepper
- 3 stalks celery, diced (¾ cup)
- 1 red bell pepper, diced (½ cup)
- 1 medium onion, finely diced (½ cup)
- 10 cornichons, diced (¼ cup)
- 3 scallions, thinly sliced (½ cup)
- 2 tbsps freshly chopped flat-leaf parsley
- Paprika for garnish
- 1 tbsp cider vinegar
- 2 tsps salt
How to Make Martha Stewart's All-American Potato Salad
- Place the potatoes in a large pot, covering them with water. Bring to a boil over high heat, then add 1 tablespoon salt and reduce to a gentle boil. Cook for 25 minutes or until the potatoes are tender when pierced with a knife.
- Drain the potatoes and allow them to cool slightly. Using paper towels or gloves to protect your hands, peel the potatoes. Cut them into 1-inch dice while they’re still warm.
- Drizzle the potatoes with cider vinegar and set them aside to let the vinegar absorb into the potatoes.
- Place the eggs in a small pan and cover with water. Bring to a boil, then remove from heat, cover, and let them sit for 13 minutes. Drain and cool in a bowl of cold water.
- Once the eggs are cool, peel and chop 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch rounds for garnish.
- In a large bowl, combine the diced eggs, mayonnaise, celery seed, mustard, and black pepper. Whisk to combine.
- Add the diced potatoes, celery, bell pepper, onion, cornichons, and scallions to the bowl. Stir gently to combine.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Garnish with the sliced egg rounds and a sprinkle of paprika. Serve chilled and enjoy!
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