Martha Stewart’s Trick for the Best Potato Salad Every Single Time

When I started my private chef business in the late ’90s, I had a good collection of recipes but kept searching for new ideas to elevate my offerings. Martha Stewart was the reigning queen of sophisticated but casual food, and her magazine and TV show made her one of the most famous caterers in the world. Of course, I looked to her for ideas that would have the class I hoped to project to my paying clients.

One such recipe is tucked away in the pages of The Martha Stewart Cookbook, among the potato dishes. Her extra flavorful Warm French Potato Salad employs a trick that is a stroke of genius. You’ll want to make this salad repeatedly, using this smart technique to make it truly exceptional.

How To Make Martha Stewart’s Warm French Potato Salad

To make Martha’s potato salad, you’ll need:

• 1/4 cup white wine
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 to 3/4 cup “strong” olive oil (I take that to mean a flavorful extra-virgin olive oil, and have found that half a cup is plenty)
• 7 to 8 waxy potatoes
• 12 cornichons
• Salt and freshly ground black pepper

You start by whisking the white wine, white wine vinegar, Dijon, and olive oil in a large bowl to make a simple vinaigrette.

Next, boil the potatoes whole until they are just tender when pierced with a paring knife. I usually hover over the pot at the 20-minute mark, and start testing the smallest potato by sliding in a paring knife at the fattest part of the equator. She emphasizes that the potatoes should not be overcooked. As each potato is done, I spear it and place it on the cutting board.

Start stripping off the skins as soon as the potatoes are safe (not too hot) to touch. Slice each warm potato into 1/4-inch slices and place it in the bowl with the vinaigrette. Gently toss to coat and let the warm potatoes soak up the flavors. This simple trick ensures that the potatoes will be more flavorful because they soak up the dressing while warm.

Slice the cornichons in half, lengthwise, and add to the potatoes with a generous pinch or two of salt and a few grinds of black pepper. 

Serve warm, or refrigerate and serve cold. 

Ways To Make Martha’s Potato Salad Your Own

Of course, you can add to the simple classic if you want to—a handful of slivered fresh basil or a couple of tablespoons of fresh tarragon, parsley or dill come to mind. Scallions or red onions, or crunchy chopped celery would be good, too. Steamed haricots verts or crunchy snap peas could add some color and crunch. Make a light main of it with a can of white beans, or add some chopped, cooked chicken or cooked shrimp. 

Thanks again, Martha!