Living
Email
Print
Tater Tips: Good potato salad starts in prep
ADVERTISEMENT
Published: July 1, 2009
Here are some tips for making potato salad.
To boil the potatoes, start them in cold water. Then, the starch molecules will slowly swell and won't get pushed around as much and thus won't get broken up as much.
Potatoes boiled whole absorb less water, retaining more flavor. An exception is often made for warm German or French potato salad, in which slicing through the skin after cooking tends to rip the skin and make a mess. Assertive dressings in these salads make up for any loss of potato flavor.
Another case when the potatoes are cut before cooking is if they are to be roasted or grilled, techniques that can add flavor, color and different textures to potato salad.
If cutting before cooking, make sure pieces are equal in size so they cook evenly.
Don't bother salting the cooking water for whole potatoes. It won't season them much. Instead, season potatoes after they cook.
Simmer, don't boil, the potatoes for more even cooking. After the water comes to a boil or simmer, reduce the heat to medium-low to maintain a gentle simmer.
Also, gently drain potatoes so you don't break them up.
Season the potatoes when warm. Warm potatoes absorb seasoning better than cold ones.
If using vinaigrette, add some potato water to add moisture without too much oiliness or too much sourness from vinegar.
Plain olive oil is fine for vinaigrette. You don't need expensive extra-virgin olive oil.
Be sure to chop all vegetables the same size. A good rule of thumb is to chop vegetables a quarter of the size of the potato pieces.
Keep potato salad refrigerated, but not necessarily because of the mayonnaise. Commercial mayo is made with pasteurized eggs. The potatoes or other ingredients can go bad if left warm for extended periods. Don't let potato salad stay at room temperature more than two hours, less if outside on a hot day.
Email
Print
