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Are you searching for a great potato salad recipe? Have you been asked to bring potato salad to a big summer potluck bash? Relax! Even if you've never boiled a potato before, this guide to how to make potato salad will walk you through the process of preparing a perfect potato salad.
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Potato Salad Tips
- Use high-moisture potatoes.
- Add vinegar when potatoes are still warm.
- Substitute light mayonnaise or yogurt to reduce fat and calories.
- Cut potatoes before cooking.
- Cut all the potatoes the same size.
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Introduction
What goes better with a barbecue than a nice, cold traditional potato salad? This guide to how to make potato salad will teach you the basics of this All-American dish, as well as introduce you to some intriguing variations you can use to individualize your creation! You can serve potato salad as a traditional side dish, or incllude enough protein rich ingredients to turn it into a light main dish for a hot summer's night.
What You'll Need for Potato Salad
Potato Salad Ingredients
- 3 lb. potatoes
- Although you can use any type of potato for potato salad, the high-moisture varieties such as Yukon Gold or new potatoes work well for potato salads.AllRecipes: Perfect Potato Salad
- 1/3 cup vinegar
- Cider vinegar is a traditional choice, but you can vary vinegars for different tastes.The Cookbook Junkie: Ah-ha! The key to good potato salad The most important "secret" about vinegar is not the type, but the timing. It's important to add it while the potatoes are still warm, to allow it to thoroughly penetrate the potatoes.Epicurious: Potato Salad with Olives and Peppers Food Network: Potato Salad (Jamie Oliver)
- 1/2-3/4 cup mayonnaise
- 1/4 cup onions or scallions, chopped
- 1/2 cup celery, chopped
- Salt and pepper
Equipment
- Chef's knife
- Stock pot
- Cutting board
- Mixing bowl
- Mixing spoon
Step 1: Prepare the Potatoes
- Cut the potatoes into 3/4 inch cubes before cooking. It's a bit more work this way, but your potatoes will cook more uniformly.Martha Stewart: Potato Salad Pointers
- Place potatoes in pot, covered with water, and bring to a boil.
- Reduce heat, and simmer for 10-20 minutes, until tender when pierced by a fork.
- Start checking the potatoes after 10 minutes, as you don't want to overcook them.
- Drain the potatoes and place in a mixing bowl.
- Add vinegar to the bowl, and toss to coat the potatoes.
- Season to taste with salt and pepper.
- Set aside and allow to cool for an hour at room temperature.
