ALL-AMERICAN POTATO SALAD
Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
- Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
POTATO SALAD
This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g
WARM POTATO SALAD
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
TEST KITCHEN'S FAVORITE POTATO SALAD
Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds cool.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.
- In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.
- Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).
BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- 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.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
TRADITIONAL GERMAN POTATO SALAD
While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
- While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
- Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
- Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
- Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
MARTHA STEWART'S POTATO SALAD
Tart little pickles called cornichons, from the French word for gherkins, flavor this updated version of an old-fashioned favorite. The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container.
Provided by talbotc
Categories Potato
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
- Add salt; bring to a boil.
- Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
- Remove from heat, drain, and sprinkle with vermouth.
- Let stand until cool.
- In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
- Season to taste with salt and pepper.
- Cut potatoes into bite-size pieces, and transfer to a serving bowl.
- Pour dressing over the potatoes.
- Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
Nutrition Facts : Calories 244.1, Fat 11.3, SaturatedFat 6.9, Cholesterol 40.8, Sodium 198.6, Carbohydrate 31.3, Fiber 4.4, Sugar 3.2, Protein 4.4
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
BUTTERMILK POTATO SALAD
Using high-protein, low-fat buttermilk makes this potato salad taste richer than it is. Leaving the skins on the potatoes means more fiber and flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
- Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.
Nutrition Facts : Calories 146 g, Cholesterol 8 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 326 g
FRENCH POTATO SALAD
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
- Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.
Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g
MARTHA'S "ALL-AMERICAN POTATO SALAD"
Recipe came from Martha Stewart Living's 4th of July menu. "Cooking time depends on the size of the potatoes. You'll Know they are done when a paring knife is easily inserted into the center of one.
Provided by ashleebb
Categories Potato
Time 1h8m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes
- Drain into a colander.
- Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
- Drizzle with vinegar; set aside.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat When water comes to a boil, turn off heat, cover and let stand for 13 minutes.
- Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
- Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
- Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
- Add reserved potatoes to mayonnaise mixture.
- Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
- Chill for 30 minutes before serving.
- Garnish with paprika and reserved hard-boiled egg rounds.
Nutrition Facts : Calories 241.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 67.3, Sodium 2096.1, Carbohydrate 39.8, Fiber 5.7, Sugar 4.5, Protein 6.5
CHILLED SWEET POTATO SALAD
Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain.
- Whisk vinegar, orange zest and juice, 1 scallion, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with sweet potatoes in a large bowl, and garnish with remaining 1/2 scallion. Refrigerate until chilled, up to 1 day.
SALAD POTATO
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 7
Steps:
- In a skillet, cook prosciutto until crisp. Make a dressing with mustard, lemon juice, and olive oil; season and toss with arugula. Top potatoes with salad, prosciutto, and Parmesan.
More about "potato salad martha stewart recipe 455 food"
RECIPE: MARTHA STEWART’S CLASSIC POTATO SALAD | STYLE AT …
From styleathome.com
26 POTATO SALAD RECIPES PERFECT FOR YOUR NEXT COOKOUT
From marthastewart.com
INA GARTEN’S SUMMERY STRAWBERRY RHUBARB CRISP IS SWEET
From sheknows.com
GUY FIERI'S ORZO MUFFALETTA SALAD IS THE ULTIMATE SUMMER SIDE DISH
From sheknows.com
SALAD RECIPES - MARTHA STEWART
From marthastewart.com
MARTHA STEWART'S YUKON GOLD POTATO SALAD - DELISH
From delish.com
MARTHA STEWART’S FAVORITE POTATO SALAD RECIPE WITH HARD …
From sheknows.com
MARTHA STEWART’S FAVORITE POTATO SALAD USES AN UNEXPECTED
From flipboard.com
MARTHA STEWART’S TASTY SPIN ON POTATO SALAD WILL BECOME YOUR …
From thekitchn.com
BEST POTATO SALAD RECIPES FROM CELEBRITY CHEFS - INSIDER
From insider.com
HOW TO MAKE MARTHA STEWART'S POTATO SALAD - YOUTUBE
From youtube.com
INA GARTEN TOPS HER BAKED POTATOES WITH A SURPRISING TRENDY
From sheknows.com
TAKE A TRIP TO FRANCE FROM THE COMFORT OF YOUR OWN HOME WITH …
From salon.com
POTATO RECIPES - MARTHA STEWART
From marthastewart.com
9 RECIPES THAT USE PIZZA DOUGH—BESIDES PIZZA - MARTHA STEWART
From marthastewart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love