Summer is here! The time to get together and celebrate with family and friends. No cookout or picnic would be complete without some version of potato salad.
People have very strong opinions about what ingredients they like in this popular side dish. There are four main types of potato salads. German potato salad is traditionally made with vinegar and bacon and served warm. A mayonnaise-based potato salad is made using mayonnaise that is folded into the cooled, cooked potatoes. A dairy-based potato salad is similar to the mayonnaise-based but uses dairy products such as yogurt, cream or sour cream or a combination to hold the salad together. The final type of potato salad is a vinaigrette-based
recipe using an oil-and-vinegar dressing.
Some of the most favorite additions to potato salads include bacon, onions, hard boiled eggs, green beans, pickles, peppers, dill, parsley, mint, basil, celery, lemon and mustard. Many families have their favorite potato salad recipe that is passed down through generations.
Here are some tips to make a great potato salad, no matter what recipe you follow.
Using the right type of potatoes is key to making it great. Potatoes can be divided into three
categories: starchy, waxy and all-purpose. Starchy potatoes, like Russets, don’t hold their
shape during cooking so they are ideal for mashed potatoes but not potato salad. Waxy
potatoes, like Red Bliss, new potatoes or fingerling, have the least amount of starch and
retain their shape while boiling but have a creamy texture which makes them perfect for
potato salads. All-purpose potatoes, like Yukon Gold can be substituted for both starchy and
waxy varieties.
Some people prefer to leave the skin on, which is fine as long as you scrub the skin
well before cooking. New potatoes have a tender skin while other potatoes’ skins may be
tougher. If you want the potatoes to absorb sauces like pesto or vinaigrettes, it may be best to
peel them first.
Cut potatoes into equal-sized pieces so they will cook evenly. Put them in a pot of cold water and then bring it to a boil. If you add potatoes to boiling water, the outside will cook more and will be too soft while the inside is still undercooked. Be careful not to overcook the potatoes. Take them off the heat while they are still slightly firm and drain.
If you are using a vinaigrette dressing, mix it in while the potatoes are still hot so they
absorb some of the vinaigrette. However, if you are using a mayonnaise or dairy-based
dressing, it is best to cool the potatoes for 20 to 30 minutes before adding the dressing. Then
add your other ingredients and chill before serving unless it is being served warm. Cold potato salads often taste better the next day but be sure to wait and add the onions and herbs just before serving. Warm potato salads taste best served the same day they are made.
Whatever your preference, enjoy this tasty side dish this summer.
June 25, 2021 at 03:00AM
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