Martha Stewart Potato Salad
This Martha Stewart potato salad is the creamy, tangy classic potato salad recipe you didn’t know you were missing. It’s the easy BBQ side dish that disappears first at every cookout — and yes, everyone will ask you for the recipe before the afternoon is over.
I used to think potato salad was just… filler. Then I tried this version and had a full-on moment. Steamed red potatoes, a buttermilk-mayo dressing, a vinegar-onion base, and cornichons that bring just the right zing — it completely changed my definition of a great side dish.
Whether you’re prepping for a backyard BBQ or need an easy potato salad recipe to bring to a potluck, this is the one. Simple to make, stunning on the table, and honestly even better the next day.
Table of Contents
What Makes This Classic Potato Salad Recipe So Special
So glad you tried this one! The collection has even more recipes that are just as comforting and crowd-pleasing. Go ahead, take a look — your next favorite dish is right there.
Most potato salads drown in too much mayo or fall apart because the potatoes were overcooked. This Martha Stewart version avoids both problems by steaming the potatoes instead of boiling them.
Steaming keeps every slice firm, intact, and full of flavor — no waterlogged potatoes here. Then comes the real genius: tossing the warm slices in a vinegar-onion mixture before the mayo even shows up. That step builds serious depth of flavor that a basic recipe just can’t touch.
The dressing is a velvety blend of mayo (Hellman’s, per Martha — and honestly, just trust her) and buttermilk. That buttermilk tang lifts the whole dish and keeps it from feeling heavy. It’s a crowd-pleasing side dish in the truest sense of the word.
Ingredients for Martha Stewart Potato Salad
Here’s everything you need for 12 servings. I’ve grouped the ingredients so shopping (and prepping) is a little easier.
| Group | Ingredient | Amount |
|---|---|---|
| Potatoes | Medium red-skinned potatoes | 5 pounds |
| Dressing Base | Medium white onion, finely grated | 1 |
| Dressing Base | Distilled white vinegar | 1/2 cup |
| Dressing Base | Sugar | 1 teaspoon |
| Dressing Base | Coarse salt | 1/2 teaspoon |
| Dressing Base | Freshly ground black pepper | Pinch |
| Creamy Dressing | Mayonnaise (preferably Hellman’s) | 1 cup |
| Creamy Dressing | Buttermilk | 1 cup |
| Creamy Dressing | Sliced cornichons | 1/3 cup |
| Optional Garnish | Chopped flat-leaf parsley | 1/4 cup |
| Optional Garnish | Hard-boiled eggs, sliced | As desired |
| Finishing Touch | Freshly ground white pepper | To taste |
How to Make Martha Stewart Potato Salad Step by Step
Don’t let the steps intimidate you — this easy potato salad recipe comes together with patience and a good spatula. Take it one stage at a time and the result is absolutely worth it.
Step 1: Set Up Your Steamer
Fill a large pot with about 2 inches of water and toss in a pinch of salt. Set your steamer basket inside, making sure the water doesn’t seep up through the holes. Bring it to a boil, then reduce to a rapid simmer.
That pinch of salt in the water actually matters — it lightly seasons the steam, which flavors the potatoes from the outside in. Small step, noticeable difference.
Step 2: Steam the Potatoes
Add all your potatoes to the steamer basket and cover the pot. Let them steam for 20 to 25 minutes, until a paring knife slides in easily with just a little resistance.
Check them at the 20-minute mark since potato sizes vary. You want tender all the way through, not falling apart. That “just cooked through” moment is the sweet spot — and steaming gets you there better than boiling ever will.
Step 3: Cool, Peel, and Slice
Remove the potatoes from the steamer and let them cool until you can handle them comfortably. Peel them, then slice into even 1/4-inch-thick rounds. Keeping the thickness consistent helps every slice soak up the dressing equally.
If you’re impatient (no judgment here), a quick rinse under cool water speeds things up. Just don’t let the potatoes sit in the water — that defeats the whole purpose of steaming them in the first place.
Step 4: Build the Tangy Dressing Base
In a large bowl, combine the grated onion, white vinegar, sugar, coarse salt, and a pinch of black pepper. Stir briefly, then add your sliced potatoes.
Use a large rubber spatula to fold everything together gently, trying not to break up those beautiful slices. Let the bowl sit for 10 full minutes so the warm potatoes can drink in all that tangy goodness.
This marinating step is what separates a memorable classic potato salad recipe from a forgettable one. Don’t rush it.
Step 5: Add the Creamy Dressing
Add the mayonnaise, buttermilk, and cornichons to the bowl. Now here’s the classic Martha trick: gently transfer the potato mixture back and forth between two large bowls a few times to mix it.
It sounds like an extra step, but that gentle folding motion coats every potato slice without over-mixing or breaking them up. Once it looks creamy and well combined, cover and refrigerate for at least 2 hours.
The dressing thickens as it chills, so the final texture gets even better over time. Good things come to those who wait.
Step 6: Garnish and Serve
Just before serving, scatter chopped flat-leaf parsley and sliced hard-boiled eggs on top if you’d like. Both add color and make the platter look like it belongs on a magazine cover.
Season with freshly ground white pepper to taste. White pepper gives a softer, slightly floral heat that keeps the salad looking clean and creamy without dark specks throughout. It’s a small touch that feels very intentional.
Expert Tips for the Best Easy Potato Salad Recipe
Tips That Actually Make a Difference
Stick with red-skinned potatoes — don’t swap them for russets. Their waxy texture holds up perfectly to steaming and slicing. Russets turn to mush in the dressing and nobody wants mushy potato salad.
Grate your onion finely on a box grater. You want that onion flavor woven through the entire dish, not big chunks that surprise someone mid-bite. A fine grate dissolves right into the dressing.
Make it the night before if you can. A few hours in the fridge lets the flavors meld and the dressing get even creamier. Day-two Martha Stewart potato salad is genuinely, noticeably better.
Fun Variations to Try
Want to go full BBQ side dish mode? Toss in crispy bacon bits and a dusting of smoked paprika before serving. The smoky crunch against the creamy dressing is seriously addictive.
Swap the cornichons for homemade dill pickles for a more classic dill flavor profile. Or try no-cook refrigerator pickles if you want something quick, tangy, and fuss-free.
For a lighter spin, replace half the mayo with Greek yogurt. You still get that creamy texture with a little less richness — and it’s a smart twist on the classic potato salad recipe without losing any of the charm.
Troubleshooting Common Issues
Salad too dry after refrigerating? Add a splash of buttermilk and fold it in gently. The dressing does tighten up in the fridge, so a little loosening right before serving is completely normal.
Potatoes falling apart? They were overcooked. Next time, start checking at the 20-minute mark and pull them the moment the knife goes in with just a touch of resistance.
Too bland? Always taste and season after chilling. Cold temperatures genuinely dull flavors, so what tastes perfectly seasoned warm may need a little extra salt and white pepper once it’s been in the fridge.
How to Store Your Martha Stewart Potato Salad
Good news — this salad stores really well. Here’s how to keep it fresh and safe to enjoy over the next few days.
| Storage Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | 3 to 4 days |
| Freezer | Not recommended | Mayo-based dressings separate when frozen |
| Outdoor / Party Setting | Bowl set on ice | No more than 2 hours at room temperature |
Reheating
This easy potato salad recipe is designed to be served cold, so reheating isn’t really on the menu. If it’s been chilling in the fridge, just take it out 10 to 15 minutes before serving to let the chill ease off a bit.
If the dressing looks thick or tight after refrigerating, stir in a tablespoon or two of buttermilk and fold gently. It’ll come right back to that silky, creamy texture it had on day one.
No-Waste Kitchen Ideas
Leftover potato salad? Scoop it into a wrap with greens and sliced turkey for a next-day lunch that’s way better than it has any right to be. The creamy dressing basically acts as a spread.
You can also serve it alongside sourdough discard biscuits for a cozy weekend brunch plate. Underrated combo, highly recommended.
Nutritional Information (Per Serving)
Based on 12 servings. Values are estimates and may vary slightly depending on the specific brands you use.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~285 kcal |
| Total Fat | ~16g |
| Saturated Fat | ~3g |
| Carbohydrates | ~31g |
| Dietary Fiber | ~3g |
| Sugar | ~3g |
| Protein | ~4g |
| Sodium | ~320mg |
Frequently Asked Questions
Can I use a different type of potato?
Red-skinned potatoes are really the best choice for this recipe. Their waxy, firm texture holds up beautifully after steaming and slicing. Russet potatoes tend to get too soft and fall apart in the dressing — which sounds fine but really isn’t.
Can I make this Martha Stewart potato salad ahead of time?
Absolutely — and you should! This easy potato salad recipe actually tastes better after spending a few hours in the fridge. Make it the day before, give it a gentle stir before serving, and taste to see if it needs any extra seasoning.
What’s the best way to serve it as a BBQ side dish?
This potato salad is perfect alongside grilled chicken, burgers, ribs, or anything that just came off the grill. It also works beautifully as part of a larger spread that includes homemade Moon Pies for a full-on Southern cookout vibe.
Can I substitute the buttermilk?
Yes! If you’re out of buttermilk, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk. Let it sit for about 5 minutes until it curdles slightly — and you’ve got a quick substitute that works perfectly in this classic potato salad recipe.
How long does this potato salad keep in the fridge?
Stored in an airtight container, this Martha Stewart potato salad stays fresh for 3 to 4 days in the refrigerator. Always use a clean spoon every time you serve it to keep it as fresh as possible for as long as possible.
Try This Recipe and Share the Love
If you’ve been hunting for the perfect potato salad to bring to your next cookout, your search is officially over. This Martha Stewart potato salad is creamy, tangy, and just a little fancy — in the absolute best way.
Make it once and it’ll become your go-to easy BBQ side dish recipe for every warm-weather gathering from here on out. The crowd response is always worth it.
Tried it? Drop your experience in the comments below — I genuinely love hearing how it turned out! And if you loved it as much as I do, save it to Pinterest so your friends can find it too.
The Irresistible Martha Stewart Potato Salad Everyone Keeps Asking About
Equipment
- Large pot
- Steamer basket
- Large bowl (x2)
- Large rubber spatula
- Paring knife
- Box grater
Ingredients
Potatoes
- 5 lbs medium red-skinned potatoes
Dressing Base
- 1 medium white onion finely grated
- ½ cup distilled white vinegar
- 1 tsp sugar
- ½ tsp coarse salt
- 1 pinch freshly ground black pepper
Creamy Dressing
- 1 cup mayonnaise preferably Hellman’s
- 1 cup buttermilk
- â…“ cup sliced cornichons
Optional Garnish
- ¼ cup chopped flat-leaf parsley optional
- hard-boiled eggs sliced, optional
Finishing Touch
- to taste freshly ground white pepper
Instructions
- Fill a large pot with about 2 inches of water and add a pinch of salt. Set a steamer basket inside, making sure the water level does not seep through the holes. Bring to a boil, then reduce to a rapid simmer.
- Add all potatoes to the steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Check at the 20-minute mark — you want them cooked through but still holding their shape.
- Remove potatoes from the steamer and allow to cool slightly until you can handle them comfortably. Peel the potatoes and slice into even 1/4-inch-thick rounds. Keeping the thickness consistent helps every slice absorb the dressing equally.
- In a large bowl, combine the grated onion, white vinegar, sugar, coarse salt, and black pepper. Add the potato slices and use a large rubber spatula to fold gently, trying not to break up the slices. Let the mixture stand for 10 minutes so the warm potatoes absorb the tangy base.
- Add the mayonnaise, buttermilk, and cornichons to the bowl. Transfer the potato mixture back and forth between two large bowls several times, folding gently each time, until everything is well combined and creamy. Cover and refrigerate for at least 2 hours; the dressing will thicken as it stands.
- Just before serving, garnish with chopped flat-leaf parsley and/or sliced hard-boiled eggs if desired. Season with freshly ground white pepper to taste and serve cold.
