The Iconic Martha Stewart Potato Salad Trick: How to Get Perfect Al Dente Texture Every Single Time
With this recipe, you’ll master a legendary American classic with flawless texture (even if your previous potato salads always turned into a mushy mess).
When it comes to creating a genuinely refreshing, herb-packed side dish, you don’t need to rely on heavy, calorie-laden dressings or overly complicated kitchen techniques. In fact, even Martha Stewart’s iconic potato salad that seems a culinary masterpiece takes less effort than you think — just give it a try, and you won’t be able to stop making it every night.
Here’s what you need: 900 g of waxy potatoes, 3 eggs, 120 ml of mayonnaise, 1 tablespoon of Dijon mustard, 2 tablespoons of fresh dill, ½ of a shallot, salt and pepper to taste.
Peel and dice the potatoes into cubes about 2 cm in size. Boil them in salted water with 1 tablespoon of vinegar for 15–18 minutes until tender but not mushy. Drain the water and let the potatoes cool for about 10 minutes.
Mix the mayonnaise, mustard, finely chopped shallot, dill, salt, and pepper. Mustard prevents the dish from tasting bland; omitting it is a common mistake.
Gently combine the potatoes, sauce, and chopped eggs. Do not stir too vigorously, so as not to mash the potatoes.
Refrigerate the salad for at least 2 hours before serving.
