![]() ![]() We add vinegar as well, but not to the dressing. I usually use Dijon mustard in our recipes, but when it comes to this salad, regular yellow mustard wins. We also add regular yellow mustard, which adds an extra kick of flavor as well as a bit of color. Here is our mayonnaise recipe with a video that walks you through how to make it. ![]() When I really want to up my potato salad game, I use homemade mayonnaise. ![]() If you’re used to only using mayonnaise, try adding a bit of sour cream next time. Both make the dressing extra creamy, but mayonnaise can be heavy by itself.Īdding the sour cream lightens up the dressing a bit. (If you are looking for a non-creamy dressing, take a look at our green bean and potato salad with feta and olives or this herby, mayo-free version.)įor the salad dressing, we use mayonnaise and sour cream. Our potato salad recipe airs on the classic, more traditional side, but we do have a couple of tweaks. ![]() Cook potatoes until fork tender, drain them then add to an ice bath, stopping them from overcooking.Without salt, the potatoes won’t taste very good. Add a generous amount of salt to the cooking water.Bring the water to a boil then reduce to a gentle simmer.They taste better and don’t get waterlogged. Small waxy potatoes are best - they cook quickly, and there’s no need to chop them.Since the potatoes are cooked, the peel comes off easily (you can see us do this in our video above). Instead, I cook my potatoes with the peel on, let them cool, and then peel. Since I use small potatoes, peeling them before cooking would be a frustrating task. While I love using skin-on potatoes for mashed potatoes, I like to remove the peel from the potatoes for this. After 2 to 3 minutes they are cool enough to handle. When they are done, drain the potatoes and add them to an ice bath, which stops them from cooking. Potatoes are cooked when you can push a fork through the center. Instead, bring the water with potatoes to a boil then reduce the heat to a gentle simmer. When you do they violently bash against each other. When it comes to cooking potatoes for potato salad, there’s no need to boil. They won’t taste salty, only like excellent potatoes. By salting the water, the flavor of the potatoes comes out. It’s important to add a generous amount of salt to the cooking water. We simmer potatoes whole in salted water when making potato salad. (We use the same varieties of potatoes for our favorite roasted potatoes recipe.) How To Cook The Potatoes Chop them before cooking - they are much larger and take a long time when cooked whole. If you don’t have small, waxy potatoes available, other potatoes will work in their place the texture will be slightly different. We try not to use russet (baking) potatoes since they tend to fall apart. We’re also partial to the texture of potatoes when they are cooked whole compared to chopped. Whole cooked potatoes maintain more of their flavor and natural sweetness. They are quick-cooking, and since they are already small, there’s no need to chop them before cooking them. Small yellow, white or red potatoes are perfect (fingerling potatoes work, too). Small, waxy, and thin-skinned potatoes are best for potato salad. More Recipes: We also love this Red Potato Salad as well as this mayonnaise-free Herb Potato Salad! The Best Potatoes To Use While we’re on the subject of potatoes, you should know that we love them around here! Here are a few more favorite recipes: Our go-to mashed potatoes, these easy baked sweet potato fries, and our smoky roasted fingerling potatoes with a dipping sauce inspired by this recipe! With a few tricks, you’ll be making it like a pro in no time. Related: We love this creamy macaroni salad. ![]()
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