No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (262g) Recipe makes 12 servings The following items or measurements are not included below: 1/4 cup white wine vinegar
Calories 235
Calories from Fat 101		(43%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 198mg		8%
Potassium 761mg		21%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 4.4g	17%
	Sugars 3.1g
Protein 4.4g		8%
detailed view... how is this calculated?

Martha Stewart's Potato Salad

Recipe #2755 | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: talbotc
Aug 22, 1999

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.

SERVES 12 (change servings and units)

Ingredients

4 lbs potatoes (small, red and white (12 to 15 of each))
salt
1/2 cup dry vermouth
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or sour cream
1 teaspoon celery seed
pepper, Freshly ground
6 ounces cornichons, drained and thinly sliced or finely chopped (about 3/4 cup)
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped

Directions

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.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Chocolate Angel Pie

Rose's Crunch Dip

Dry Roasted Almonds

Simple Chicken Salad Sandwhiches

Cheesy Chive and Onion Toasties/Jaffles

Featured Reviews for This Recipe

From: Something New

On Jul 5, 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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: KWB

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

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #777861

On Apr 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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bobo3039

On Apr 17, 2008

Nice change of pace from the usual mayonnaise based potato salad. The cornichons add a bit of zing and the sugar provides a little mellowness.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews