Wondering how long to cook your spuds or how to make the most flavorful dressing? Read on for the ultimate creamy, crunchy potato salad recipe.
For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.Few things rival the classic potato salad when it’s made right. But sadly, most homemade versions can be lackluster. The process seems easy enough, so what’s the issue?
Let’s start with the potatoes. What type should you use? Not Russets. Potatoes are divided into three general categories based on their texture: starchy, all-purpose and waxy. Consider prepping your potatoes the day before. To save time, cut your potatoes up to one day in advance and place the cut potatoes in a large bowl with enough cold water to cover. Cover the bowl with plastic wrap and chill until you’re ready to cook.
And be sure to season your water. A respectable potato salad is seasoned from the very beginning, so add about a teaspoon of salt to your boiling water to season your potatoes from the inside out. Wait until your water is at a rolling boil so your salt will dissolve quickly, rather than adding it in the beginning.
Keep in mind, you should only add vinaigrette-based dressings while warm. If you add a mayo-based dressing, the hot potatoes will melt the dressing and the salad with be oily.
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