Martha Stewart's Potato Salad

Total Time
Prep 0 mins
Cook 0 mins

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.

Ingredients Nutrition


  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.
Most Helpful

I found this recipe to be too tart. And it doesn't have a pleasant aroma because of the scallions and vinegar.(I used all fresh ingredients - it is the combination) There are aspects to this flavor profile that are nice, but this recipe calls for some adjustment. I will make it again, but with adjustments.

Something New July 04, 2008

Perhaps I was really wanting a traditional potato salad when I opted to make this, but I wasn't thrilled. I used all sour cream and added in finely diced zucchini in addition to the scallion and parsley. Anyway, I'm slowly making my way through it (made a half recipe since I'm the only potato eater in the house). It is a definite change of pace and nice enough. Next time I'll probe my own cravings a bit better before I commit! LOL

KWB May 13, 2008

I made it with creme fraiche once and once with sour cream and coudln't tell the difference so I wouldn't both with fraiche but the cornichons are essential and make this salad special.

patricializon April 27, 2008