How to Make Martha Stewart’s Potato Salad

In this recipe video, Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad. Refrigerate this versatile side dish for at least 2 hours, since the mixture will thicken as it stands. After that, you are ready to serve it at an outdoor barbecue, or keep it refrigerated, and use it for meal prep or packed lunches.

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