Classic Potato Salad

  • Reprinted with permission from Martha's American Food by Martha Stewart, Clarkson Potter copyright (c) 2012
Total Time:
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Prep:
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Inactive Prep:
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Cook:
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Yield:
Serves 10 to 12
Level:
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Ingredients

  • 4 pounds russet potatoes (about 8 medium)
  • Coarse salt
  • 3 tablespoons cider vinegar
  • 3 large eggs
  • 1 cup mayonnaise
  • 1/2 teaspoon celery seeds
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon freshly ground pepper
  • 3 celery stalks, cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 10 cornichons, cut into 1/4-inch dice
  • 3 scallions, trimmed and thinly sliced
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon sweet paprika

Directions

In a large saucepan, cover potatoes with water by several inches. Bring to a boil, then add 1 tablespoon salt. Reduce heat and gently boil until potatoes are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain. Peel potatoes while still hot, using paper towels to protect hands; cut into 1-inch pieces. Transfer potatoes to a bowl and drizzle with vinegar; let cool.

Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil; turn off heat. Cover; let stand 11 minutes. Transfer to a bowl and cover with cold water; let cool and peel. Cut 2 eggs into 1/4-inch dice. Slice remaining egg into 1/4-inch-thick rounds; reserve for garnish.

Combine diced eggs, mayonnaise, celery seeds, and dry mustard in a large bowl; season with salt and pepper, and whisk to combine. Stir in potatoes, celery, onion, cornichons, scallions, and parsley. Refrigerate at least 30 minutes or up to 1 day. Just before serving, garnish with paprika and egg rounds.

Reprinted with permission from Martha's American Food by Martha Stewart, Clarkson Potter copyright (c) 2012

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