Martha Stewart’s Trick Makes the Most Flavorful Potato Salad Ever

Making potato salad is a labor of love. Unlike other simple-prep potato side dishes like baked or roasted potatoes, potato salad is a multistep process that can go wrong in a number of ways.

From cooking the potatoes to proper doneness to maintaining their integrity when tossing them with the ingredients, there’s room for error. A fail-safe method is crucial, and luckily Martha Stewart has a trick to simplify at least part of the process for the best results.

One thing to keep in mind: Martha’s trick only works for vinaigrette-based potato salads. So, what does she do that’s so magical? Don’t worry—it doesn’t involve using a cumbersome food processor or a boatload of ingredients you don’t have. It’s simply just knowing when to toss your potatoes with the dressing.

That’s right: Martha’s trick for making a top-notch potato salad is tossing the spuds with the vinaigrette while they’re still warm. 

Why Martha Stewart’s Potato Salad Trick Works

Martha’s trick is likely a nod to German-style potato salad, which is also prepared this way. The dressing for German potato salad is made by crisping bacon in a pan and then cooking onions in the rendered fat. After a few quick additions, including mustard and vinegar, the dressing is tossed with the still-warm potatoes.

The technique is similar to Martha’s potato salad. She tosses just-cooked, sliced potatoes with a tangy vinaigrette, and the warm spuds absorb every ounce of flavor like a sponge. The flavor isn’t only on the outsides of the potatoes; it’s on the insides, too, making each bite delicious.

Will Martha’s Tip Work for Mayo-Based Potato Salads?

What about mayonnaise-based potato salad fans? Unfortunately, this exact trick won’t work, but with a little modification, we have you covered.

Adding heat to mayonnaise will make it separate, which would create a rather messy and, frankly, disgusting potato salad. However, if you wait a bit and allow the potatoes to cool to room temperature (you can do this by spreading cooked potatoes in an even layer on a baking sheet), you should be able to add your dressing with success.

Will this have the same effect as vinegar-based potato salads? Not exactly, but the potatoes should be more flavorful than if you’d tossed them cold.

Since making potato salad takes quite a bit of effort, the last thing you’d want is for it to turn out bland. Use Martha’s trick, and you’re one step closer to making sure each bite is packed with flavor.