How to Make Martha Stewart's Potato Salad | Martha's Cooking School | Martha Stewart
For an impressive side dish, watch how Martha makes potato salad. She steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for one of her favorite side dishes. Finish the salad with a garnish of parsley and sliced hard-boiled eggs.
#MarthaStewart #PotatoSalad #HowTo #Side #Recipe #Food
Get the recipe at:
00:00 Introduction
00:24 How To Steam Red Potatoes
00:57 Peeling and Prepping Potatoes
1:47 Mixing Ingredients
4:17 How To Garnish and Serve
5:30 Final Result
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How to Make Martha Stewart's Potato Salad | Martha's Cooking School | Martha Stewart
Smashed Potato Salad
Potatoes, a humble and versatile ingredient, have been a staple in many cuisines around the world. Transforming these earthy tubers into a culinary masterpiece, however, requires a bit of creativity and a love for flavors. In this recipe, we will explore how to elevate the classic potato side dish into something extraordinary:
Cooking Tips:
Potato Choice: Opt for small to small-sized potatoes for consistent cooking and easy smashing.
Ample Seasoning: Generously season with salt and pepper to enhance the potatoes’ natural flavor.
Extended Baking Time: A longer baking period guarantees a deliciously crispy exterior with a soft, fluffy interior.
Fresh Herbs in Yogurt: Incorporate freshly chopped herbs in the yogurt sauce for a vibrant, aromatic flair.
Ingredients:
For the Potatoes:
1 kg /2.2 lb Potatoes
Salt & Pepper to taste
Olive Oil
For the Yogurt Sauce:
1 cup Yogurt
1/2 cup Mayonnaise
Juice of 1 Lemon
2 cloves Garlic, minced
1 tbsp Dill, chopped
1 tbsp Parsley, chopped
1 tbsp Chives, chopped
1/2 Cucumber, finely diced
1 Red Onion, finely chopped
Instructions:
Preparing the Potatoes:
Boil the potatoes until they are fork-tender.
Potato salad
Preheat the oven to about 425°F (220°C).
Drain and cool the boiled potatoes slightly.
Gently smash each potato on a baking sheet.
Potato salad
Drizzle with olive oil, and season with salt and pepper.
Bake for 45-60 minutes or until the edges are crispy and golden brown.
potato salad
Crafting the Herbed Yogurt:
Blend yogurt and mayonnaise in a bowl.
Stir in lemon juice, garlic, herbs, cucumber, and red onion.
Mix thoroughly for a cohesive sauce.
Potato salad
potato salad
Assembling the Salad:
Let the potatoes cool slightly after baking.
Mix the potatoes with the Herbed Yogurt.
Serving Suggestions:
Present the Smashed Potato Salad warm, complemented by the cool, creamy herbed yogurt. This combination of crispy potatoes and smooth, herb-infused yogurt, enhanced by the zest of red onion, offers a delightful dance of textures and flavors.
potato salad
The Smashed Potato Salad is more than just a side dish; it’s a testament to the versatility and appeal of potatoes. Ideal for any dining occasion, from a cozy family dinner to a sophisticated gathering, this dish brings a touch of elegance and a whole lot of flavor. Prepare to impress your guests and satisfy your cravings with this modern take on a classic favorite.
Perfect Potato Salad - 3 Ways | Jamie Oliver
A good potato salad is key to a great bbq, picnic or buffet style lunch and Jamie has one to suit every taste with his Real Deal Potato Salad recipe. Keep it simple with a lemon and olive oil dressing, add some creaminess with yogurt and mustard or go the whole hog with crispy bacon bits and pan fried breadcrumbs. Soft, crunchy full of flavour and texture, this easy dish will wow your guests and make whatever you serve it with taste amazing.
Links from the video:
How to Griddle Veg |
Roast Potato 3 Ways |
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Vegan Potato Salad
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⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Creamy Dill Potato Salad (perfect for BBQs)
Get the Recipe:
⭐️ Dill potato salad is creamy, tangy, and crunchy; excellent to make ahead for BBQs, cookouts, picnics, and potlucks, or to enjoy as a delicious side dish for an everyday dinner.
The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.
⭐️ Ingredients
2 pounds (1 kg) potatoes boiled, peeled, and cut into bite-size chunks
2 ribs celery thinly sliced
1 cup (120 grams) radishes thinly sliced
1 red onion chopped
½ cup (60 grams) pickles
DRESSING
3 tablespoons fresh dill finely chopped
½ cup (125 grams) vegan mayo or regular mayo
½ cup (125 grams) Greek yogurt or non-dairy yogurt
3 tablespoons (45 grams) apple cider vinegar + 1 tablespoon to sprinkle on potatoes
1 tablespoon (15 grams) mustard
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika optional, for garnish
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Potato Salad with and without Mayonnaise
#PotatoSaladRecipes #CookingChannel #NoMayoPotatoSalad
Learn how to make my two summer potato salad recipes! One with mayonnaise and one without! A classic American-style potato salad and a lighter French-style potato salad! Both great for sides dishes for your next BBQ.
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CLASSIC AMERICAN POTATO SALAD
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
2 1/2 lbs of Yukon Gold Potatoes, peeled
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) sour cream
2 tsp (10 ml) Dijon mustard
1/2 tsp (2.5ml) salt
1 tsp (5 ml) celery seed
1 tbsp (15ml) parsley, chopped
1/4 cup (60 ml) red onion, diced
2 scallions, sliced
5-6 sliced cooked bacon, roughly chopped
METHOD:
Boil potatoes until fork-tender. Allow to cool. Cut potatoes into bite-sized chunks and set them aside.
In a small bowl mix together the mayonnaise, sour cream, mustard, salt, celery seed, parsley and red onion. Pour dressing over cut potatoes and toss to combine. Transfer potato salad to a serving bowl.
Top with sliced scallions and crumbled cooked bacon.
ROASTED FRENCH POTATO SALAD WITH HARICOTS VERTS
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
3 lbs (1350g) fingerling potatoes or Yukon Gold potatoes, sliced lengthwise
1 tbsp (15ml) olive oil
¼ tsp (1.25ml) herbs de Provence
Large pinch of salt
Freshly cracked pepper
8 oz. (230g) French green beans, cleaned and trimmed
1 tsp (5ml) Dijon mustard
1 tsp (5ml) whole grain mustard
1 tbsp (15ml) white wine vinegar
5 tbsp (75ml) grapeseed oil
1 tsp (5ml) fresh chives, minced
1 tbsp (15ml) fresh tarragon, minced
METHOD:
Preheat oven to 400F (200C).
Toss potatoes with olive oil, herbs de provence, salt and pepper. Transfer potatoes to a rimmed sheet pan, cut side down and roast for 30 minutes. Allow to cool and set aside.
In a large bowl prepare an ice bath of ice and water. Set aside. Boil a medium pot of water. Submerge green beans to cook for only 2-3 minutes or until they turn bright green. Then remove with a strainer and shock in the ice bath. Once cooled, remove beans from bath, pat dry and set aside.
In a small bowl, whisk the mustards and vinegar, slowly add the oil, whisking all the while, then add shallots and herbs and season with salt and pepper to taste. Transfer potatoes and beans onto a large serving platter, drizzle vinaigrette over the top.
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