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Martha Stewart's Potato Salad

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“Tart little pickles called cornichons, from the French word for gherkins, flavor this updated version of an old-fashioned favorite. The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container.”
READY IN:
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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