Perfect your picnic with Martha's potato salad

Just in time for Memorial Day and to kick off the barbecue season, Martha Stewart shares a delicious side dish recipe. These "potato salad pointers" are perfect for any meal:left/msnbc/Components/Photos/070522/070522_junecover_vmed_9a.jpg2713100000left#000000

Martha Stewart magazine

Basic Potato Salad
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Serves 8 Servings


    • 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
    • 1/3 cup white-wine vinegar
    • 4 scallions, white part minced, green part thinly sliced
    • 3/4 cup light mayonnaise


Baking Directions:

Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and teaspoon pepper. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.


For a potato salad that doesn't end up mushy, use waxy potatoes, which keep their shape better than starchy baking potatoes.For even cooking, make sure the potatoes are cut into uniform pieces.For a hint of sweetness, add a pinch of sugar to the vinegar mixture. For extra tang, sub in sour cream for some of the mayonnaise.For warm-weather picnics, make a no-mayo version: replace the mayo in my basic recipe with 1/2 cup olive oil whisked with 1 tablespoon Dijon mustard.For balanced flavor, keep your mix-ins simple (but still be creative). I like celery and hard-cooked egg. Take it easy on salty and acidic ingredients (combining, say, pickles, capers, and olives would be too much).Mix-and-Match Mix-Ins (add after salad cools)Sliced celeryDiced red onionSweet pickle relishChopped picklesSlivered green olivesCapersChopped herbsChopped hard-cooked eggsCrumbled bacon

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