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    You are in: Home / Recipes / Martha Stewart's Potato Salad Recipe
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    Martha Stewart's Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

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    talbotc's Note:

    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.

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    Units: US | Metric


    1. 1
      Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
    2. 2
      Add salt; bring to a boil.
    3. 3
      Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
    4. 4
      Remove from heat, drain, and sprinkle with vermouth.
    5. 5
      Let stand until cool.
    6. 6
      In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
    7. 7
      Season to taste with salt and pepper.
    8. 8
      Cut potatoes into bite-size pieces, and transfer to a serving bowl.
    9. 9
      Pour dressing over the potatoes.
    10. 10
      Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

    Ratings & Reviews:

    • on July 05, 2008


      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.

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    • on May 13, 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

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    • on April 27, 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.

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    Read All Reviews (6)


    Nutritional Facts for Martha Stewart's Potato Salad

    Serving Size: 1 (238 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 244.1
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 6.9 g
    Cholesterol 40.7 mg
    Sodium 198.6 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 4.3 g
    Sugars 3.2 g
    Protein 4.3 g

    The following items or measurements are not included:

    white wine vinegar

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