Martha Stewart Potato Salad Recipe
Martha Stewart Potato Salad Recipe is a creamy, fresh and classic side dish. It is perfect for family meals, picnics and gatherings. This Martha Stewart Potato Salad Recipe uses simple ingredients but gives rich flavor.
Ingredients
- 1 kg potatoes peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 2 boiled eggs chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Boil the Potatoes
- Place chopped potatoes in a large pot. Add water and a pinch of salt. Boil for 15–20 minutes until tender. Do not overcook or they will become too soft.
Drain and Cool
- Drain the potatoes using a colander. Let them cool at room temperature. Cooling helps keep the salad texture firm and prevents the dressing from melting.
Prepare the Dressing
- In a bowl, mix mayonnaise, mustard, lemon juice, salt and pepper. Stir well until smooth. This creates a creamy and tangy dressing.
Chop the Add-Ins
- Chop celery, onion, parsley and boiled eggs into small pieces. This helps spread flavor evenly throughout the salad.
Combine Ingredients
- Add cooled potatoes into a large bowl. Add chopped vegetables and eggs. Mix gently so potatoes do not break too much.
Add Dressing
- Pour the dressing over the mixture. Stir gently until everything is coated well. Be careful not to mash the potatoes.
Chill the Salad
- Cover the bowl and place in the fridge. Chill for at least 1 hour. This helps flavors blend together for better taste.
Serve and Enjoy
- Take the salad out of the fridge. Garnish with extra parsley if desired. Serve cold as a refreshing side dish.
Notes
- Use waxy potatoes for better texture.
- Do not overcook the potatoes.
- Let potatoes cool before mixing.
- Use fresh herbs for better flavor.
- Adjust salt and pepper to taste.
- Chill before serving for best results.