Reviews (2) Add Rating & Review 25 Ratings 5 star values: 7 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 2 Martha Stewart Member Rating: 5 stars 09/30/2013 Wonderful, classic potato salad. My husband and I loved it – I made it exactly as instructed which resulted in perfectly balanced flavors. Having the reduced heavy cream instead of mayo and russet potatoes made it rich but not oily (no "yuck" factor). Though I loved the warm serving temperature, it improved once refrigerated for 24 hours. Printing it out as my go-to recipe as we speak... Martha Stewart Member Rating: 5 stars 08/21/2011 This recipe was so yummy!!! It went well with my bbq ribs I made for my sunday dinner ! I will definately make this potatoe salad again.
Back to Warm Potato Salad All Reviews for Warm Potato Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 5080_012010_potatosalad.jpg
Ingredients Ingredient Checklist 6 baking potatoes, such as russet, peeled and cut into bite-size pieces Coarse salt and freshly ground black pepper 1 cup heavy cream 2 tablespoons Dijon mustard 1/4 cup red-wine vinegar 1 small onion, finely chopped 1/2 cup finely chopped celery 4 hard boiled eggs, coarsely chopped 1/4 cup chopped fresh flat-leaf parsley Freshly ground white pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 5080_012010_potatosalad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
5080_012010_potatosalad.jpg
5080_012010_potatosalad.jpg
Ingredients
Ingredients
- 6 baking potatoes, such as russet, peeled and cut into bite-size pieces Coarse salt and freshly ground black pepper 1 cup heavy cream 2 tablespoons Dijon mustard 1/4 cup red-wine vinegar 1 small onion, finely chopped 1/2 cup finely chopped celery 4 hard boiled eggs, coarsely chopped 1/4 cup chopped fresh flat-leaf parsley Freshly ground white pepper
Directions
Place potatoes in a large saucepan and cover with water; season with salt. Place saucepan over medium-high heat and bring to a boil; cook until potatoes are easily pierced with a fork.
Meanwhile, place heavy cream in a small saucepan. Cook over medium heat until reduced to 1/2 cup. Remove from heat and let cool.
Drain potatoes and transfer to a large bowl. Add mustard and vinegar; season with salt and black pepper. Add onion, celery, eggs, reduced heavy cream, and parsley; mix until well combined. Season with salt and white pepper before serving.
Reviews (2)
Add Rating & Review 25 Ratings 5 star values: 7 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 5 stars 09/30/2013 Wonderful, classic potato salad. My husband and I loved it – I made it exactly as instructed which resulted in perfectly balanced flavors. Having the reduced heavy cream instead of mayo and russet potatoes made it rich but not oily (no "yuck" factor). Though I loved the warm serving temperature, it improved once refrigerated for 24 hours. Printing it out as my go-to recipe as we speak... Martha Stewart Member Rating: 5 stars 08/21/2011 This recipe was so yummy!!! It went well with my bbq ribs I made for my sunday dinner ! I will definately make this potatoe salad again.
Reviews (2)
Add Rating & Review 25 Ratings 5 star values: 7 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 2
Add Rating & Review
25 Ratings 5 star values: 7 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 2
25 Ratings 5 star values: 7 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 2
25 Ratings 5 star values: 7 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 2
5 star values: 7 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 5 stars 09/30/2013 Wonderful, classic potato salad. My husband and I loved it – I made it exactly as instructed which resulted in perfectly balanced flavors. Having the reduced heavy cream instead of mayo and russet potatoes made it rich but not oily (no "yuck" factor). Though I loved the warm serving temperature, it improved once refrigerated for 24 hours. Printing it out as my go-to recipe as we speak... Martha Stewart Member Rating: 5 stars 08/21/2011 This recipe was so yummy!!! It went well with my bbq ribs I made for my sunday dinner ! I will definately make this potatoe salad again.Martha Stewart Member
Rating: 5 stars 09/30/2013
Wonderful, classic potato salad. My husband and I loved it – I made it exactly as instructed which resulted in perfectly balanced flavors. Having the reduced heavy cream instead of mayo and russet potatoes made it rich but not oily (no “yuck” factor). Though I loved the warm serving temperature, it improved once refrigerated for 24 hours. Printing it out as my go-to recipe as we speak…
Rating: 5 stars
Rating: 5 stars 08/21/2011
This recipe was so yummy!!! It went well with my bbq ribs I made for my sunday dinner ! I will definately make this potatoe salad again.
All Reviews for Warm Potato Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Warm Potato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
