Photo: Kemp Minifie
Potato salad is one of those summertime staples that is predictable, but rarely memorable. Yet there’s no reason why it shouldn’t be outstanding every time. Ten tips I’ve gleaned over years of trial and error in the kitchen will make the difference between ho-hum and “Wow, how’d you make this?”
You Say Potato and I Say Waxy:
- Texture is crucial. You want spuds that hold their shape when cooked, delivering a dense, waxy chew. Skip russet (baking) potatoes; they fall apart in a salad.
- My favorites are small white, yellow, or red thin-skinned potatoes (about 2 inches in diameter). And if they’re newly dug, even better!
Keep Their Jackets On:
- Cook the potatoes whole, with their skins intact. By keeping them whole, you retain the natural moisture balance in the potato.
Don’t Skimp on Salt for the Cooking Water:
- This single step will work magic on your salad. Cook potatoes in generously salted water to bring out their wonderfully earthy flavor. You won’t taste the salt; you’ll just taste potatoes to the max. Potatoes cooked in unsalted water and seasoned afterwards will taste of salt, but not of potato.
- Start potatoes in cold water, enough to cover them by about 1½ inches. And use about 1 tablespoon salt for every quart of water. Continue reading
