Martha'S "All-American Potato Salad" Recipe

Name: Martha'S "All-American Potato Salad"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs russet potatoes (about 8 potatoes); 1 tablespoon salt; 2 teaspoons salt; 3 tablespoons cider vinegar; 3 large eggs; 1/2 cup mayonnaise; 2 tablespoons mayonnaise; 1/2 teaspoon celery seed; 1 teaspoon dry mustard; 1/2 teaspoon fresh ground black pepper; 3 stalks celery, cut into 1/4 inch dice (3/4 cup); 1 red bell pepper, cut into 1/4 inch dice (1/2 cup); 1 medium onion, finely diced (1/2 cup); 10 cornichons, cut into 1/4 inch dice (1/4 cup); 3 scallions, thinly sliced (1/2 cup); 2 tablespoons freshly chopped flat leaf parsley; 1 teaspoon paprika

Servings: persons

4 lbs russet potatoes (about 8 potatoes)
1 tablespoon salt
2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1/2 cup mayonnaise
2 tablespoons mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
3 stalks celery, cut into 1/4 inch dice (3/4 cup)
1 red bell pepper, cut into 1/4 inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4 inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat leaf parsley
1 teaspoon paprika

1
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
2
Drain into a colander.
3
Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
4
Drizzle with vinegar; set aside.
5
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.
6
Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
7
Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
8
Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
9
Add reserved potatoes to mayonnaise mixture.
10
Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
11
Chill for 30 minutes before serving.
12
Garnish with paprika and reserved hard-boiled egg rounds.

964

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lbs russet potatoes (about 8 potatoes), 1 tablespoon salt, 2 teaspoons salt, 3 tablespoons cider vinegar, and more.

Yes, Martha'S "All-American Potato Salad" falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Martha'S "All-American Potato Salad"

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