All-American Potato Salad

3.2

(197)

20 Reviews

Equal parts vinegary and creamy, this American potato salad will complete your summer cookout.

Martha Stewart

Updated on June 16, 2023

Servings:

This recipe is a variation on the classic American potato salad. The secret step: Sprinkling the warm potatoes with vinegar, which adds a bright and tasty tang. (We used cider vinegar, but you're welcome to use red wine or white vinegar for a slightly different flavor profile.) The potatoes are then dressed in mayonnaise—use a homemade version for a truly special dish—and tossed with hard-boiled eggs, celery, red bell peppers, cornichons, and scallions.

Much like Martha Stewart’s potato salad, a dish she grew up eating, this recipe is garnished with hard-boiled eggs. The result is a delicious cookout side dish with a variety of satisfying textures.

Cornichons are tiny gherkins, about 2 inches long. They're very tart and crunchy.

Ingredients

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
½ teaspoon celery seed
1 teaspoon dry mustard
½ teaspoon freshly ground black pepper
3 stalks celery, cut into ¼-inch dice (¾ cup)
1 red bell pepper, cut into ¼-inch dice (½ cup)
1 medium onion, finely diced (½ cup)
10 cornichons, cut into ¼-inch dice (¼ cup)
3 scallions, thinly sliced (½ cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

Directions

Boil potatoes:

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. Drain into a colander.
Peel potatoes:

Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
Drizzle with vinegar:

Drizzle the potatoes with vinegar; set aside.
Boil eggs:

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. Drain, and place in a bowl with cold water to cover.
Peel and cut eggs:

When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
Make salad:

Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
Chill and serve:

Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

Cook's Notes

Cooking time depends on the size of the potatoes. You'll know they are done when a paring knife is easily inserted into the center of one.

Potato Salad Variations

You can customize this potato salad recipe based on your preferences and needs. For example, try using red-skinned potatoes or a combination of yellow and red baby potatoes. If you don't like the tartness of cornichons, use dill pickles or another pickled vegetable.