Discover the iconic Martha Stewart potato salad recipe — a creamy, tangy, old-fashioned side dish made with steamed red potatoes, buttermilk dressing, and cornichons that’s perfect for any cookout or potluck.
Okay, real talk — I’ve been burned by potato salad more times than I care to admit. Watery dressing, mushy potatoes, that vague sadness of a side dish nobody actually wants.
Then I tried the Martha Stewart potato salad recipe, and something just clicked. It’s the kind of recipe that makes you look like you actually know what you’re doing at a summer cookout.
Table of Contents
What Makes This Potato Salad So Special
This isn’t your average mayo-heavy potato salad. Martha’s version is creamy but still light, tangy from vinegar and cornichons, and has this dreamy buttermilk dressing that coats every single slice.
Steaming the potatoes instead of boiling them is the real game-changer here. They hold their shape, soak up the dressing beautifully, and never turn to mush.
It’s the kind of classic potato salad recipe that earns compliments every single time. Trust the process — it’s worth every minute of chilling time.
Martha Stewart Potato Salad Recipe
Equipment
- steamer basket
- Large pot
- Mixing bowl
- Rubber spatula
- Knife
Ingredients
Potatoes
- 5 pounds Medium red-skinned potatoes
Dressing Base
- 1 cup Mayonnaise (preferably Hellmann’s)
- 1 cup Buttermilk
Flavor Makers
- 1 medium White onion, finely grated
- ½ cup Distilled white vinegar
- ⅓ cup Sliced cornichons
Seasoning
- 1 teaspoon Sugar
- ½ teaspoon Coarse salt
- pinch Freshly ground black pepper
- to taste Freshly ground white pepper
Optional Garnish
- ¼ cup Chopped flat-leaf parsley
- as desired Hard-boiled eggs, sliced
Instructions
- Set up a steamer by adding water to a large pot and bringing it to a simmer.
- Steam red-skinned potatoes until tender but still firm, about 20–25 minutes.
- Cool potatoes slightly, then peel and slice into 1/4-inch rounds.
- Mix grated onion, vinegar, sugar, salt, and pepper in a large bowl, then gently fold in warm potatoes and let rest for 10 minutes.
- Add mayonnaise, buttermilk, and cornichons, then gently mix using a transfer method between bowls to avoid breaking potatoes.
- Chill the salad for at least 2 hours before serving to allow flavors to develop and dressing to thicken.
Notes
Ingredients You’ll Need
Here’s everything laid out nice and easy. I’ve grouped things so you can shop and prep without losing your mind.
| Category | Ingredient | Amount |
|---|---|---|
| Potatoes | Medium red-skinned potatoes | 5 pounds |
| Dressing Base | Mayonnaise (preferably Hellman’s) | 1 cup |
| Dressing Base | Buttermilk | 1 cup |
| Flavor Makers | Medium white onion, finely grated | 1 medium |
| Flavor Makers | Distilled white vinegar | 1/2 cup |
| Flavor Makers | Sliced cornichons | 1/3 cup |
| Seasoning | Sugar | 1 teaspoon |
| Seasoning | Coarse salt | 1/2 teaspoon |
| Seasoning | Freshly ground black pepper | Pinch |
| Seasoning | Freshly ground white pepper | To taste |
| Optional Garnish | Chopped flat-leaf parsley | 1/4 cup |
| Optional Garnish | Hard-boiled eggs, sliced | As desired |
Red-skinned potatoes are key here — they’re waxy, which means they hold up to steaming and slicing without falling apart. Don’t swap them for russets unless you want potato mash instead of salad.
And yes, Hellman’s mayonnaise really does make a difference. It’s richer and less sweet than a lot of store brands. Martha knows what she’s doing.
How to Make the Martha Stewart Potato Salad Recipe
Let’s walk through this step by step. It’s genuinely easy — just a bit of patience while things chill at the end.
Step 1: Set Up Your Steamer
Pour about 2 inches of water into a large pot and add a pinch of salt. Set a steamer basket inside — make sure the water doesn’t poke through the holes. Bring it to a boil, then drop it to a rapid simmer.
Steaming is the whole secret here. No waterlogged potatoes, no sad soggy slices. Just firm, perfectly cooked spuds ready to soak up that dressing.
Step 2: Steam the Potatoes
Add your red-skinned potatoes to the steamer basket in a single layer if you can. Cover and steam for 20 to 25 minutes until they’re tender when you poke them with a paring knife.
You want them cooked through but not falling apart. Think firm-tender, like they could still hold their shape if you gave them a little squeeze.
Step 3: Cool, Peel, and Slice
Take the potatoes out and let them cool until you can handle them without burning your fingers — about 10 to 15 minutes. Then peel them and slice into 1/4-inch thick rounds.
Try to keep the slices even. It looks nicer and means every bite gets the same amount of that creamy dressing. Use a sharp knife and take your time here.
Step 4: Build the Flavor Base
In a large bowl, combine the grated white onion, white vinegar, sugar, salt, and black pepper. Add the warm potato slices and gently fold everything together with a rubber spatula.
Don’t stir aggressively — you want to mix without breaking up the potato slices. Let this sit for 10 minutes so the potatoes absorb all that tangy goodness. It smells incredible at this stage.
“The vinegar soak is what separates a forgettable potato salad from one people ask about for weeks.”
Step 5: Add the Creamy Dressing
Now add the mayonnaise, buttermilk, and sliced cornichons to the bowl. Here’s Martha’s clever trick: transfer the potato mixture back and forth between two bowls a few times to mix it gently without breaking the slices.
It sounds fussy but it genuinely works. The result is a creamy, evenly coated salad that still looks beautiful. Once it’s mixed, cover and refrigerate for at least 2 hours.
The dressing will thicken as it chills — so don’t panic if it looks a little loose at first. Patience pays off here.
Expert Tips for the Best Potato Salad Recipe
Don’t Skip the Chill Time
Two hours minimum, but overnight is honestly better. The flavors meld and the dressing thickens to that perfect, clingy consistency. Make it the night before your cookout and thank yourself later.
Grate the Onion, Don’t Chop It
Grating the white onion might seem like extra work, but it means no crunchy raw onion bites. The onion almost melts into the dressing, giving you flavor without the harsh texture.
Taste Before Serving
After chilling, taste and adjust seasoning. Sometimes the salt needs a small boost, and a tiny extra splash of vinegar can brighten everything up. Season with white pepper right before serving for a subtle heat.
Cornichons Are Non-Negotiable
If you’ve never cooked with cornichons before, they’re those small, briny French pickles. They add a little pop of sour and salty that cuts right through the creamy dressing. Check out this guide to cooking with cornichons if you want to know more about them.
Variations and Substitutions
Make It Lighter
Swap half the mayonnaise for Greek yogurt to cut calories while keeping the creaminess. You’ll lose a little richness but gain a nice tang that actually works really well with the vinegar dressing.
Add Some Crunch
Stir in a couple of finely sliced celery stalks for extra texture. Some people also love a handful of thinly sliced radishes — they add a peppery bite and look gorgeous against the creamy white dressing.
Make It a Meal
The optional hard-boiled egg garnish isn’t just decorative. Add a few extra sliced eggs and you’ve got a much heartier salad that works as a light lunch all on its own.
Pair it with classic homemade baked beans for a cookout spread that will have everyone talking.
Troubleshooting Common Issues
My Dressing Seems Too Thin
Don’t stress — just refrigerate it longer. The buttermilk and mayo combo thickens significantly as it chills. If it’s still loose after 4 hours, add another small spoonful of mayo and fold it in gently.
My Potatoes Are Too Soft
This usually means they were steamed a few minutes too long. Next time, start checking at the 18-minute mark. For now, fold very carefully and the salad will still taste great even if it’s a little more rustic looking.
It Tastes Bland
Potatoes can absorb a lot of seasoning. After chilling, taste again and add more salt, a splash of vinegar, or a pinch of white pepper. The vinegar especially wakes everything up without making it taste pickled.
Storage and Reheating
| Storage Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 3 days |
| Freezer | Not recommended | N/A |
This potato salad is best served cold or at room temperature. Don’t freeze it — the mayo-buttermilk dressing will separate and the potatoes will turn grainy. It’s just not worth it.
If it’s been in the fridge and looks a little stiff, let it sit at room temperature for 15 minutes and give it a gentle stir before serving. You can also stir in a tiny splash of buttermilk to loosen it up.
No-Waste Kitchen Ideas
Got leftover potato salad starting to dry out? Fold it into a warm skillet with a little butter for crispy pan-fried potato cakes. They’re incredible topped with a fried egg for brunch.
You can also tuck leftovers into a wrap with some greens and sliced turkey for a next-day lunch that’s honestly better than it has any right to be. If you’re prepping snacks for the week, this easy mukimame recipe pairs perfectly alongside.
What to Serve with Martha Stewart Potato Salad
This creamy potato salad recipe is basically a universal crowd-pleaser. It goes with almost everything you’d throw on a grill — burgers, hot dogs, grilled chicken, ribs, you name it.
It also works beautifully as part of a bigger spread. Serve it next to something punchy like this savory eel sauce for a fusion-style dinner party that’ll get people talking.
For big outdoor parties, Martha herself recommends pairing classic American sides with fresh seasonal produce. You can find her full entertaining philosophy at Martha Stewart’s entertaining guide for more inspiration.
Martha Stewart Potato Salad Recipe FAQs
Can I use a different type of potato for this Martha Stewart potato salad recipe?
Red-skinned potatoes are strongly recommended because they’re waxy and hold their shape after steaming. Yukon Golds can work as a substitute since they’re also waxy and have a nice buttery flavor.
Avoid russet or Idaho potatoes — they’re too starchy and will fall apart into mush when you try to slice and fold them into the dressing.
How far in advance can I make this potato salad recipe?
You can make it up to 24 hours ahead, which actually makes it taste even better. The flavors meld overnight and the dressing thickens beautifully.
Just keep it tightly covered in the fridge and give it a gentle stir before serving. Add the parsley and egg garnishes right before you put it on the table.
What can I use instead of cornichons?
If you can’t find cornichons, regular dill pickles chopped into small pieces work as a substitute. They’re a bit less briny but still add that necessary tangy punch to balance the creamy dressing.
Capers are another fun option — use them sparingly since they’re more intensely flavored. Start with a tablespoon and taste as you go.
Is this the same as a classic German potato salad?
Not exactly — German potato salad is typically served warm and uses a vinegar-based dressing without mayonnaise. This Martha Stewart version is American-style: chilled, creamy, and mayo-based.
It does borrow the vinegar-marinating technique from German-style recipes, which is why the flavor is so much more complex than your average potato salad recipe.
Can I make this potato salad dairy-free?
Yes! Swap the buttermilk for an equal amount of unsweetened oat milk or almond milk mixed with a teaspoon of white vinegar to mimic that tangy buttermilk flavor.
Use a vegan mayo in place of Hellman’s and you’ve got a fully dairy-free version that still tastes fantastic. According to Healthline’s guide to buttermilk substitutes, the acid-milk combo is the closest swap you can make.
Make It, Love It, Share It
The Martha Stewart potato salad recipe is one of those rare dishes that looks impressive, tastes incredible, and is genuinely easy to pull off at home. It just requires a little patience and good ingredients.
Once you make it, I promise you’ll never go back to the grab-and-go deli version. It’s that much better.
If you give this a try, I’d love to hear how it went! Drop your experience in the comments below, and if you loved it, please save it to your Pinterest boards so other home cooks can find it too. Happy cooking!
