How to Make Martha Stewart's Potato Salad | Martha's Cooking School | Martha Stewart

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk with vinegar

Greek yogurt is lower in calories and higher in protein, while milk with vinegar is a budget-friendly substitute.

mayonnaise

🥗Healthier: avocado

💰Cheaper: store-brand mayonnaise

Avocado provides healthy fats and is nutrient-dense, while store-brand mayonnaise is often cheaper.

Add 5 lbs of red potatoes to a steamer basket with a little salt water underneath.

Steam the potatoes for about 25 minutes until tender.

Peel the skins off the warm potatoes using a pairing knife.

Grate 1 medium white onion finely and add it to the bowl of sliced potatoes.

Add 1/2 cup distilled white vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper to taste.

Mix 1 cup of mayonnaise with 1 cup of buttermilk and add to the potato mixture.

Gently mix by pouring back and forth between bowls instead of stirring.

Chill the potato salad before serving, garnishing with sliced hard-boiled eggs and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens