Martha Stewart'S Potato Salad Recipe

Name: Martha Stewart'S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs potatoes (small, red and white (12 to 15 of each)); to taste salt; 1/2 cup dry vermouth; 1/4 cup white wine vinegar; 1 tablespoon sugar; 1 1/2 cups creme fraiche or 1 1/2 cups sour cream; 1 teaspoon celery seed; to taste pepper, Freshly ground; 6 ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup); 2 bunches scallions, cut into 1/4-inch slices on the bias; 1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped

Servings: persons

4 lbs potatoes (small, red and white (12 to 15 of each))
to taste salt
1/2 cup dry vermouth
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or 1 1/2 cups sour cream
1 teaspoon celery seed
to taste pepper, Freshly ground
6 ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup)
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped

1
Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
2
Add salt; bring to a boil.
3
Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
4
Remove from heat, drain, and sprinkle with vermouth.
5
Let stand until cool.
6
In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
7
Season to taste with salt and pepper.
8
Cut potatoes into bite-size pieces, and transfer to a serving bowl.
9
Pour dressing over the potatoes.
10
Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

588

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 4 lbs potatoes (small, red and white (12 to 15 of each)), to taste salt, 1/2 cup dry vermouth, 1/4 cup white wine vinegar, and more.

Yes, Martha Stewart'S Potato Salad falls under the Soups & Stews 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 Stewart'S Potato Salad

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