Martha Stewart’s Mom 5-Ingredient Potato Salad is a simple, tangy, and creamy side dish perfect for picnics, barbecues, or family dinners. Using just a handful of ingredients, this recipe highlights the natural flavor of red-skinned potatoes with a light vinegar dressing and creamy mayonnaise.
Why Everyone Will Love This Recipe
With only five main ingredients, this potato salad is quick to prepare yet packed with flavor. The warm potatoes absorb the tangy vinegar-onion dressing, then meld with creamy mayonnaise for a perfectly balanced, comforting side dish. It’s versatile, easy, and always a hit with family and friends.
What Is the Dish?
This classic potato salad is a no-fuss, family-style recipe passed down from Martha Stewart’s mother. Unlike heavy, over-mayo salads, the vinegar-first method keeps the dish light, letting the potato flavor shine. It’s an American favorite with a subtle tang and creamy texture.
Cooking Tips
- Use red-skinned potatoes like Red Bliss for a tender, slightly firm texture.
- Steam rather than boil to preserve flavor and avoid waterlogging.
- Peel while warm for easier skin removal.
- Fold ingredients gently to avoid breaking the potatoes.
- Chill for at least 2 hours before serving to allow flavors to meld.
Frequently Asked Questions
Can I Use Other Potato Varieties?
Yes. Yukon Gold or fingerling potatoes work, but red-skinned potatoes hold their shape best.
Can I Make This Ahead of Time?
Absolutely. Prepare the salad up to 24 hours in advance and store in the refrigerator for best flavor.
Can I Add Extra Seasonings?
Optional black pepper can be added to taste. For a subtle twist, sprinkle chopped fresh herbs like parsley or chives before serving.
Can I Use a Different Mayonnaise?
Yes, any high-quality mayonnaise works, though Martha prefers Hellmann’s for its classic flavor.
Do I Need to Peel the Potatoes?
Peeling is recommended for a smooth, classic texture, but you can leave skins on for a rustic feel.
How to Store Martha Stewart’s Mom 5-Ingredient Potato Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.
How to Freeze Martha Stewart’s Mom 5-Ingredient Potato Salad
Freezing is not recommended, as mayonnaise can separate and potatoes become watery. Best enjoyed fresh.
Ingredients
- 3 lbs red-skinned potatoes (e.g., Red Bliss)
- 1 medium white onion, finely grated
- ½ cup white vinegar
- 1 cup mayonnaise (Hellmann’s recommended)
- 1 tsp sugar
- ½ tsp kosher salt (plus extra for the water)
- Black pepper, to taste (optional)
How to Make Martha Stewart's 5-Ingredient Potato Salad
- Place potatoes in a steamer basket over boiling water. Cover and steam for about 25 minutes until tender.
- Let potatoes cool until safe to handle but still warm. Peel and slice into ¼-inch pieces.
- In a large bowl, combine grated onion, white vinegar, salt, and sugar.
- Pour the vinegar mixture over warm sliced potatoes. Gently fold (don’t stir) to coat evenly. Let rest for 10 minutes to absorb the liquid.
- Fold mayonnaise into the potatoes until fully combined.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and thicken.
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