Martha Stewart's potato salad

0 min

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11 ingredients

Martha Stewart's potato salad

Potato salad is a classic dish that has graced family tables for generations. Its origin dates back to German and Central European cuisine, where potato-based salads were common due to the accessibility and versatility of this tuber. Over time, this preparation spread and adopted variants in different Latin American countries, where it is commonly known as "ensalada de papas" in Mexico, "ensalada de papa" in Colombia, or "ensalada rusa" in countries like Argentina and Chile, although the latter usually includes additional ingredients like carrots and mayonnaise.

Potato salad is not only a popular side for meats and barbecues, but it is also an ideal standalone dish for warm days due to its freshness and simplicity. Martha Stewart's recipe adds a special touch with ingredients like dry vermouth and celery seeds, which give it unique aromas and a balanced flavor with slightly sweet and herbal notes.

How to Make Martha Stewart's Potato Salad

To begin, place the potatoes in a large pot.

Fill the pot with enough cold water to cover them by 3 inches.

Add salt to the water.

Bring to a boil.

Reduce the heat and let simmer until the potatoes are tender when pierced with a fork, approximately 40 to 45 minutes.

Remove from heat, drain the potatoes, and sprinkle with dry vermouth.

Let rest until cooled.

In a medium bowl, whisk together the white wine vinegar, sugar, sour cream, and celery seeds.

Season to taste with salt and pepper.

Cut the potatoes into bite-sized pieces and transfer them to a serving bowl.

Pour the dressing over the potatoes.

Add the chopped cornichons, scallions, and flat-leaf parsley.

Gently toss to combine all the ingredients.

Adjust the seasoning with salt and pepper to taste and serve at room temperature.

Ingredients (11)

Potatoes
Salt
Dry Vermouth
White Wine Vinegar
Sugar
Sour Cream
Celery Seeds
Pepper
Cornichons
Scallions
Flat-Leaf Parsley

Instructions (24 steps)

1 Place the potatoes in a large pot
2 Fill with enough cold water to cover them by 3 inches
3 Add salt
4 Bring to a boil
5 Reduce the heat and let simmer until the potatoes are tender when pierced with a fork
6 40 to 45 minutes
7 Remove from the heat
8 drain
9 and sprinkle with vermouth
10 Let rest until cooled
11 In a medium bowl
12 whisk together the vinegar
13 sugar
14 fresh cream
15 and celery seeds
16 Season to taste with salt and pepper
17 Cut the potatoes into bite-sized pieces and transfer them to a serving bowl
18 Pour the dressing over the potatoes
19 Add the chopped pickles
20 scallions
21 and parsley
22 Mix to combine
23 Adjust the seasoning with salt and pepper
24 and serve at room temperature

Nutritional Information

Calories: 244 kcal

Protein: 0g

Carbohydrates: 34g

Fat: 17g

Azúcar: 0g

Sodio: 8mg

Categoría

Ensaladas

Etiquetas

Celebrity 15 Minutes Or Less Prep Time Dish Type Main Ingredient Cuisine Preparation Occasion North American Salads Potatoes Vegetables American Shared Dishes Holiday Event Picnic Spring Summer Dietary Gluten Free Seasonal Comfort Food Independence Day Free From Something Novelty Flavor Mood To Go