• Ingredients: 27
  • Serves: 8

Martha’s potato salad with medium-large boiling potatoes, cucumber, celery ribs, green bell pepper, small bunch radishes, mayonnaise, yellow mustard.


The Mashed Potatoes

The Chicken Filling

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 30 to 35 minutes.
  2. Step 2 Drain potatoes in a colander and cool completely. Peel potatoes and cut into 3/4-inch pieces. Transfer potatoes to a large bowl.

    For this step you will need

  3. Step 3 Peel and seed cucumber and cut cucumber, celery, and bell pepper into 1/4-inch dice. Thinly slice radishes and add with diced vegetables to potatoes, tossing gently.

    For this step you will need

  4. Step 4 In a small bowl whisk together mayonnaise and mustard and drizzle over salad. Gently toss salad until combined well and season with salt and pepper.

    For this step you will need

  5. Step 5 Salad may be made 1 day ahead and chilled, covered. Serve salad chilled or at cool room temperature.

Nutrition information

Calories 356 Carbohydrates 35 g (12%)
Fat 23 g (35%) Protein 4 g (9%)
Saturated Fat 0 g (0%) Sodium 236 mg (10%)
Polyunsaturated Fat 0 g Fiber 5 g (20%)
Monounsaturated Fat 0 g Cholesterol 11 mg (4%)