decorvow's Potato Salad Recipe (With Video)

Servings:

12

Martha's favorite potato salad is a much-loved Kostyra family recipe that Martha grew up eating and learned to make from her Aunt Catherine. It calls for red-skinned potatoes, like Red Bliss, which are used because of their sweet, creamy flavor. They are steamed rather than boiled. Then, while they are still warm, the potatoes are peeled, sliced, and tossed with white vinegar, which gives this much-loved side dish a tang that balances its creamy dressing. The dressing is mayonnaise thinned with buttermilk, with sliced cornichons added for color, crunch, and flavor.

Usually, the dressing is stirred into the potatoes for a potato salad, but this time-honored recipe uses a different technique. The dressing is added to the potatoes, then the potatoes and dressing are poured into another bowl, and the process is repeated. This more gentle method ensures all the potatoes are coated in dressing and pieces aren’t broken by stirring. After chilling in the refrigerator, the potatoes absorb some of the creamy dressing, and the salad is thickened and ready to serve. Martha garnishes the dish with thinly sliced hard-boiled eggs, just like her aunt did.

Potato salad garnished with parsley and sliced boiled eggs in a white bowl — Credit:
decorvow

Directions

Prepare steamer:

Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
Steam potatoes:

Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes.
Cool, peel, and slice potatoes:

Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
Combine onion and vinegar, add potatoes:

Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes.
Add mayonnaise, buttermilk, and cornichons:

Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands.

Use finely chopped dill pickle or sweet gherkin in place of the cornichons if you prefer.
Garnish and serve:

Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.