Martha Stewart Potato Salad Recipe
Learn the exact Martha Stewart potato salad recipe — steamed red potatoes tossed in a tangy buttermilk-mayo dressing with cornichons. Serves 8 to 10. Save this one.
The Martha Stewart potato salad recipe is a creamy, tangy side dish made by steaming red-skinned potatoes, marinating them in vinegar and onion, then folding in a buttermilk-mayonnaise dressing with sliced cornichons. This recipe serves 8 to 10 people, delivers a silky, lightly tangy result with tender potato slices that hold their shape, and is perfect for summer cookouts, potlucks, or any gathering where a crowd-pleasing cold side is needed.
Here’s everything you need to make it perfectly.
I’ve made potato salad probably a dozen different ways, and this one genuinely surprised me. The trick that nobody talks about? The bowl-to-bowl transfer method at the end — it sounds fussy but it’s what keeps every slice intact instead of turning into mashed potato salad.
Table of Contents
Why You’ll Love This Potato Salad Recipe
The dressing is what sets this apart. Buttermilk cuts the richness of the mayo so it’s creamy without being heavy, and the vinegar-onion marinade builds a tangy backbone that most potato salads are missing.
Red-skinned potatoes hold their shape after steaming, which means you actually get slices in your bowl, not a chunky mash. The cornichons add little pops of brine that work incredibly well against the creamy dressing.
It’s a make-ahead recipe too — it needs at least 2 hours in the refrigerator, so you can prep it the night before and forget about it until it’s time to eat.
Classic Martha Stewart Potato Salad Recipe
Equipment
- Large pot
- Steamer basket
- Mixing bowls
- Rubber spatula
- Knife
Ingredients
Main
- 5 pounds medium red-skinned potatoes uniform size preferred
Marinade
- 1 medium white onion finely grated
- ½ cup white vinegar
- 1 tsp sugar
- ½ tsp coarse salt
- pinch black pepper
Dressing
- 1 cup mayonnaise
- 1 cup buttermilk
- ⅓ cup cornichons sliced
Garnish
- ¼ cup parsley chopped
- as desired hard-boiled eggs optional
Instructions
- Steam potatoes until tender, about 20–25 minutes.
- Peel while warm and slice into rounds.
- Mix vinegar, onion, sugar, salt, and pepper, then toss with warm potatoes.
- Fold in mayonnaise, buttermilk, and cornichons gently.
- Chill at least 2 hours before serving and garnish as desired.
Notes
What Ingredients Do You Need for Martha Stewart Potato Salad?
| Ingredient Group | Ingredient | Amount | Notes |
|---|---|---|---|
| Main | Medium red-skinned potatoes | 5 pounds | Uniform size for even cooking |
| Marinade | White onion, finely grated | 1 medium | Grated, not chopped |
| Marinade | Distilled white vinegar | 1/2 cup | Not cider or wine vinegar |
| Marinade | Sugar | 1 teaspoon | Balances the vinegar |
| Marinade | Coarse salt | 1/2 teaspoon | Plus more for steaming water |
| Marinade | Freshly ground black pepper | Pinch | For the marinade step |
| Dressing | Mayonnaise, preferably Hellmann’s | 1 cup | Full-fat works best |
| Dressing | Buttermilk | 1 cup | Shaken before measuring |
| Dressing | Sliced cornichons | 1/3 cup | Briney, not sweet pickles |
| Garnish (optional) | Flat-leaf parsley, chopped | 1/4 cup | Adds color |
| Garnish (optional) | Hard-boiled eggs, sliced | As desired | Classic presentation |
| Seasoning | Freshly ground white pepper | To taste | Used at the end |
The buttermilk here is non-negotiable — it’s the ingredient that separates this dressing from a standard mayo-based potato salad. It thins the dressing so it coats every slice evenly while adding a gentle tang.
Hellmann’s is specifically called for, and honestly, use it if you can. Its emulsification holds up better after hours in the fridge than most store brands.
Cornichons are small French gherkins — look for them near the olives or specialty condiments section. They’re briny and tart, not sweet like American dill pickles. That distinction matters a lot here.
How to Make Martha Stewart Potato Salad Step by Step
Prepare the Steamer
- Fill a large pot with about 2 inches of water and add a pinch of salt.
- Set a steamer basket inside the pot, making sure the water doesn’t reach the holes of the basket.
- Bring the water to a boil, then reduce to a rapid simmer.
Pro Tip: The key to properly steamed potatoes is keeping the water at a steady rapid simmer, not a full rolling boil — too much steam pressure can cause the skins to split before the centers are done.
Steam the Potatoes
- Add all 5 pounds of potatoes to the steamer basket in a single layer if possible.
- Cover the pot tightly and steam until a paring knife pierces the center with no resistance, 20 to 25 minutes.
Pro Tip: For best results, test doneness by piercing the thickest potato in the batch — if that one is tender, they’re all done.
Cool, Peel, and Slice
- Transfer the steamed potatoes to a cutting board and let them cool until comfortable to handle — about 10 minutes.
- Peel the potatoes while still warm; the skins slip off much more easily at this stage.
- Slice the peeled potatoes into 1/4-inch-thick rounds.
I wish someone had told me to peel while warm the first time I made this. Trying to peel fully cooled red potatoes is a frustrating, sticky mess. Warm potatoes peel in seconds.
Marinate the Potatoes
- Combine the grated onion, white vinegar, sugar, salt, and black pepper in a large bowl and stir to combine.
- Add the sliced potatoes to the bowl.
- Use a large rubber spatula to gently turn and coat the slices, being careful not to break them.
- Let the potato mixture stand for 10 minutes so the vinegar soaks in.
Pro Tip: The most common mistake is skipping the 10-minute marinade — instead, give the vinegar-onion mixture time to soak into the warm potatoes, which sets up the tangy base flavor that the creamy dressing builds on.
Add Dressing and Chill
- Add the mayonnaise, buttermilk, and sliced cornichons to the marinated potato mixture.
- Using a large rubber spatula, transfer the entire mixture from the first bowl into a second large bowl, folding gently as you go.
- Repeat the bowl-to-bowl transfer one more time until the dressing is evenly distributed and the mixture looks creamy throughout.
- Cover and refrigerate for at least 2 hours before serving. The dressing will thicken as it chills.
- Garnish with chopped flat-leaf parsley and/or sliced hard-boiled eggs before serving, if using.
Expert Tips for Perfect Martha Stewart Potato Salad
Pro Tips for Success
The key to intact potato slices is the spatula technique. Use a large, flexible rubber spatula and think of it as folding rather than stirring. Aggressive mixing with a spoon will break the slices down into chunks regardless of how firm they seem.
For best results, use potatoes that are similar in size. If some are much larger than others, they won’t finish at the same time. Cut any oversized ones in half before steaming so everything cooks evenly in that 20-25 minute window.
The most common mistake is pulling the salad out of the fridge too early — the dressing will look thin and loose at 1 hour. Give it the full 2 hours minimum, or better yet, overnight. The buttermilk and mayo firm up considerably as they chill and the starch from the potatoes helps thicken everything.
This potato salad works best when made a day ahead. The vinegar marinade, the dressing, the cornichons — all of it deepens and mellows overnight in the refrigerator. Day-one potato salad is good. Day-two potato salad is noticeably better.
Real talk: grating the onion instead of mincing it matters. Grated onion almost dissolves into the dressing. You get the flavor everywhere without biting into a sharp chunk of raw onion in the middle of a creamy bite.
Delicious Variations
Herb-Forward Version: Add 2 tablespoons of finely chopped fresh dill alongside the parsley garnish. Dill and cornichons are a natural pairing, and the added herbaceous note works well against the buttermilk dressing.
Egg-Loaded Classic: Double the hard-boiled egg garnish and fold half of the sliced eggs directly into the salad during the final mixing step. This adds richness and makes the dish more substantial for a main-course-adjacent side.
Dairy-Free Version: Replace the buttermilk with an equal amount of unsweetened plain oat milk mixed with 1 tablespoon of white vinegar. Let it sit for 5 minutes to curdle slightly before using. The texture won’t be identical, but the tang is close.
Troubleshooting Common Problems
Problem: The salad looks watery after mixing.
Solution: Don’t panic — this is normal before chilling. Cover and refrigerate for the full 2 hours. The starch from the potatoes and the proteins in the buttermilk will tighten the dressing significantly as it cools.
Problem: The potato slices are falling apart.
Solution: The potatoes were likely overcooked or the mixing was too aggressive. Steam just until a knife slides in with no resistance — tender but not collapsing. And use that bowl-transfer method instead of stirring directly in one bowl.
Problem: The flavor tastes flat.
Solution: Taste and adjust white pepper and salt after chilling. Cold temperatures mute seasoning, so what tasted right before the fridge might need a small boost right before serving.
How to Store and Reheat Martha Stewart Potato Salad
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | 2 hours maximum | Keep covered; do not leave out longer at any temperature above 40°F |
| Refrigerator | 3 to 5 days | Store in an airtight container; stir gently before serving |
| Freezer | Not recommended | Mayo-based dressings break and become grainy after thawing |
This salad is served cold, so there’s no reheating involved. If it’s been in the fridge overnight, pull it out about 10 minutes before serving so it’s not fridge-cold. Give it a gentle stir and taste for seasoning — add a pinch of salt or a small grind of white pepper if needed.
Leftovers are genuinely good on their own, but they’re also excellent tucked into a sandwich with cold rotisserie chicken and sliced tomatoes. The creamy dressing works as a spread.
If you love cold pasta dishes alongside your summer sides, try this BLT ranch pasta salad — it pairs well with this potato salad for a full cookout spread.
FAQs About Martha Stewart Potato Salad Recipe
Can I make this potato salad the night before?
Yes, and you should. This recipe is designed as a make-ahead dish. The minimum chill time is 2 hours, but overnight refrigeration produces a noticeably better result. The flavors meld, the dressing thickens properly, and the vinegar marinade fully absorbs into the potatoes.
What kind of potatoes work best in this recipe?
Medium red-skinned potatoes are called for specifically because they hold their shape after steaming. Russet or Yukon Gold potatoes are more starchy and tend to break apart when sliced and tossed. If you can’t find red-skinned, small fingerling potatoes are a reasonable swap.
Can I use regular pickles instead of cornichons?
Cornichons are strongly preferred here. They’re small, tart French gherkins with a sharper brine than American dill pickles and none of the sweetness. Standard dill pickles are an acceptable substitute if cornichons aren’t available, but avoid bread-and-butter or sweet pickles — the sweetness clashes with the vinegar dressing.
Why does the recipe use both mayonnaise and buttermilk?
Mayonnaise alone produces a thick, heavy coating that can overwhelm the potatoes. Buttermilk thins the dressing just enough for it to coat every slice evenly while adding a subtle tang that lightens the overall flavor. The combination also creates a dressing that chills into a creamy, silky texture rather than a stiff, gluey one.
How do I know when the potatoes are done steaming?
Pierce the thickest potato in the basket with the tip of a paring knife. It should slide in and out with no resistance and without the potato moving — meaning it’s tender all the way through but still holding together. This typically takes 20 to 25 minutes. Check at 20 and stop as soon as they’re done; overcooked potatoes will fall apart when sliced.
Make This Recipe This Weekend
Seriously, this is the potato salad you make once and get asked to bring to every cookout for the rest of your life. The buttermilk dressing, the vinegar-marinated potatoes, the little cornichon punches — it all just works.
Save this to your Pinterest boards so it’s there when you need it. And if you make it, I’d love to hear how it went — drop a comment below and let me know if you added the hard-boiled egg garnish (I honestly think you should).
Looking for more summer sides? This Mexican street corn pasta salad and this cottage cheese Alfredo chicken pasta are both in regular rotation at my house.
Creamy Martha Stewart potato salad with steamed red potatoes, tangy buttermilk-mayo dressing, and briny cornichons. The best make-ahead summer side dish. Save this recipe for your next cookout!
