What is the key to making a great potato salad where the potatoes are tender but not mushy?

Question

What is the key to a great potato salad? Learn how to cook the potatoes so they are tender but not mushy and falling apart.

Answer 1

The key to tender, not mushy, potato salad is to boil the potatoes whole or in large chunks until just fork-tender, then cool them completely before cutting and adding dressing. This prevents them from absorbing too much water and becoming mushy.

Detailed Explanation:

Achieving the perfect potato salad texture hinges on how you cook and handle the potatoes. Here's a step-by-step guide:

1. Choose the Right Potatoes: Waxy potatoes like Yukon Gold, red potatoes, or fingerling potatoes hold their shape better than starchy potatoes like Russets. Waxy potatoes are ideal for potato salad.

2. Boil Whole or in Large Chunks: Leaving the potatoes whole or cutting them into large, uniform chunks before boiling minimizes water absorption. Smaller pieces absorb more water and are more prone to becoming mushy.

3. Start in Cold Water: Place the potatoes in a pot and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer.

4. Cook Until Fork-Tender: Cook the potatoes until a fork easily pierces through the center, but they still offer slight resistance. Avoid overcooking, as this is the primary cause of mushy potatoes.

5. Cool Completely: Drain the potatoes and let them cool completely before cutting them into smaller pieces. Cooling allows the potatoes to firm up and prevents them from falling apart when you add the dressing.

6. Dress Gently: Once the potatoes are cool and cut, gently fold in your dressing. Avoid overmixing, which can break down the potatoes.

Pro Tip:

After draining the cooked potatoes, place them back in the empty pot and return it to the still-warm burner for a minute or two. The residual heat will help evaporate any excess moisture, resulting in a drier, more flavorful potato salad.