MARTHA'S "ALL-AMERICAN POTATO SALAD"

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Martha's

Recipe came from Martha Stewart Living's 4th of July menu. "Cooking time depends on the size of the potatoes. You'll Know they are done when a paring knife is easily inserted into the center of one.

Provided by ashleebb

Categories     Potato

Time 1h8m

Yield 10-12 serving(s)

Number Of Ingredients 17

4 lbs russet potatoes (about 8 potatoes)
1 tablespoon salt
2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1/2 cup mayonnaise
2 tablespoons mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
3 stalks celery, cut into 1/4 inch dice (3/4 cup)
1 red bell pepper, cut into 1/4 inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4 inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes
  • Drain into a colander.
  • Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
  • Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat When water comes to a boil, turn off heat, cover and let stand for 13 minutes.
  • Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
  • Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
  • Add reserved potatoes to mayonnaise mixture.
  • Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
  • Chill for 30 minutes before serving.
  • Garnish with paprika and reserved hard-boiled egg rounds.

Nutrition Facts : Calories 241.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 67.3, Sodium 2096.1, Carbohydrate 39.8, Fiber 5.7, Sugar 4.5, Protein 6.5

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