Potato Salad Pointers
Potatoes make satisfying side dishes. Opinions on which ingredients are essential to potato salad can vary. Regardless, the starting point must be a basic recipe the promises a good outcome.
Now, here’s some pointers to make your potato salad even taste better.
- For a potato salad that doesn’t end up mushy, use waxy potatoes which keep their shape than starchy baking potatoes.
- For even cooking, make sure the potatoes are cut into uniform pieces.
- For a hint of sweetness, add a pinch of sugar to the vinegar mixture. For extra tang, sub in sour cream for some of the mayonnaise.
- For warm weather picnics, make a no-mayo version. Replace the mayo with 1/2 cup olive oil whisked with 1 tbsp mustard.
- For balanced flavor, keep your mix-ins simple. I like celery and hard cooked eggs. Take it easy on salty and acidic ingredients like combining pickles, capers and olives would be too much.
- Combining the potatoes with the vinegar mixture while they’re still hot allows them to absorb it all for a more flavorful salad.
Basic Potato Salad
- course salt
- ground pepper
- 3 pounds waxy potatoes (such as Yukon gold), scrubbed and cut into 1/4 inch cubes
- 1/3 cup white-wine vinegar
- 4 scallions, white part minced, green part thinly sliced
- 3/4 cup light mayonnaise
- Set a steamer and add enough salted water just below the basket and bring to a boil.
- Place potatoes in the basket, cover pot and reduce heat to gentle simmer. Steam potatoes, gently tossing occasionally, until tender,15 to 25 minutes. Steaming potatoes instead of boiling them prevents them from getting waterlogged and falling apart.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, i tsp coarse salt and 1/4 tsp pepper.
- Add hot potatoes to vinegar mixture, toss to combine. Cool to room temperature, tossing occasionally about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes, mix gently to combine.
- Serve or cover and refrigerate.