Classic Potato Salad

Reprinted with permission from Martha's American Food by Martha Stewart, Clarkson Potter copyright (c) 2012
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 10 to 12
LEVEL: --

ingredients

  • 1/2 teaspoon freshly ground pepper
  • 3 celery stalks, cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 10 cornichons, cut into 1/4-inch dice
  • 3 scallions, trimmed and thinly sliced
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon sweet paprika
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Directions

In a large saucepan, cover potatoes with water by several inches. Bring to a boil, then add 1 tablespoon salt. Reduce heat and gently boil until potatoes are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain. Peel potatoes while still hot, using paper towels to protect hands; cut into 1-inch pieces. Transfer potatoes to a bowl and drizzle with vinegar; let cool.

Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil; turn off heat. Cover; let stand 11 minutes. Transfer to a bowl and cover with cold water; let cool and peel. Cut 2 eggs into 1/4-inch dice. Slice remaining egg into 1/4-inch-thick rounds; reserve for garnish.

Combine diced eggs, mayonnaise, celery seeds, and dry mustard in a large bowl; season with salt and pepper, and whisk to combine. Stir in potatoes, celery, onion, cornichons, scallions, and parsley. Refrigerate at least 30 minutes or up to 1 day. Just before serving, garnish with paprika and egg rounds.
Reprinted with permission from Martha's American Food by Martha Stewart, Clarkson Potter copyright (c) 2012
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