If you were asked to quickly name some classic summer foods, you’d probably say hamburgers and hot dogs, then name some other grilled meat. But very near the top of your list you’d probably say “potato salad”. And you’d be spot-on! What’s a summer meal on the patio without potato salad? Wrong, that’s what it is!
Now, much like barbecue ribs, I’ve learned that how people make potato salad can be very personal. Almost everyone has a specific recipe for potato salad, some with unique ingredients, and the maker can be unyielding to any variations. I’m good with that. We want to enjoy what we like, right? Sure. But I like simple things. So I don’t mean to be persnickety, but it’s called potato salad. Perhaps only a few simple ingredients are necessary. Nothing fancy. But yummy to the tongue and tummy.
Let me tell you how I make potato salad and you tell me what you think in the Comments section below.
Potatoes
I use golden potatoes because I like the flavor and the skins are thin, since I leave the skin on when I make my version of potato salad.
I like my potatoes soft but firm in the sense that I want them to hold together when I toss my salad and not get mushy and fall apart. But I don’t want them firm as in “not completely cooked” — hard versus firm. To get them to this consistency, I steam my potatoes whole in a pressure cooker the day before and chill them overnight in the refrigerator. I do this for two reasons:
Cold Potatoes
I feel that potatoes should be “refrigerator cold” when cutting them and mixing them in potato salad. They hold up as you mix the salad and they taste better when chilled.
Resistant Starch
By cooking potatoes and chilling them in advance they release what’s called “resistant starch”. Resistant starch is a carbohydrate that resists digestion in the small intestine and gets fermented in the large intestine. It feeds the good bacteria in your gut and stabilizes blood sugar levels while increasing feelings of fullness. As potatoes cool, their resistance starch rises. So reheating and eating potatoes from the fridge a day or more later is more heathy (and less fattening) than eating them just after cooking.
Finally, in the recipe below it specifies certain measurements of the ingredients. These measurements are NOT finite. Your tastebuds drive the amount of the ingredients. If you cut up two pounds of potatoes and it doesn’t look like it is enough, add more! If you mix up the dressing and it doesn’t bring your salad to the consistency you desire, add more! You are the creator of the salad. Use the recipe as a starting point.
Potato Salad Recipe
Potato Salad
- 2 lbs. potatoes (5 to 6 medium) — steamed, chilled overnight, and cut into 1/2-inch chunks
- 1 cup thinly sliced celery
- 1 cup sliced green olives with pimentos
Dressing
We like our potato salad “wet” — lots of dressing. And we like it tangy.
- 1 heaping cup Mayonnaise
- 1 Tbsp. apple cider vinegar, preferably unfiltered
- 1 Tbsp. Dijon Mustard
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. ground black pepper
Make the Potato Salad
Add the cut-up potatoes, celery, and olives in a large bowl. The celery gives the salad some “crunch”, the olives add to the “tang”, and the pimentos add color to the salad.
In a separate bowl, combine the dressing ingredients and mix with a whisk. Taste the dressing. Does it need more of any of the ingredients to get the flavor you want? More mustard for increased tang? More sugar to sweeten the dressing? More pepper (or even some cayenne) to add a little zing or heat? If so, add them to the dressing now and whisk again.
Look at the salad ingredients in the large bowl. Look at the dressing in the smaller bowl. Does it look like the volume of dressing you’ve just mixed up will make your salad the way you want it — dry or wet? If you want it dry, add a little dressing and toss the salad. Keep adding the dressing in small amounts until you get your desired consistency. If you want it wet, dump it all in and start tossing. If it’s not wet enough, add a dollop or two of mayo to the salad and toss some more.
When I get the salad the way I like it I top it with some coarse salt and fresh ground pepper and put it the refrigerator to chill it down before it’s time to serve.
Now remember one thing: cooking is art and baking is science. So you have control over what and how much you put into whatever you’re cooking. You’re the “artist” — adjust the recipe to fit your taste. And have fun!
My Perspective: Simple is Better
So here it is. A simple recipe for a tasty potato salad that you can modify to make your version rock! Now fire up your grill and ice down the beer (or other adult beverage). There’s going to be a party on your patio today whether a party of one or two, or a gathering of your many friends. And they’re going to rave about your potato salad and ask for the recipe. Initially you might resist, but you’ll relent because when they invite you to their house you’ll want to eat the same fabulous potato salad at their party.
And remember, every day is Friday on the patio.
Potato Salad FAQs
What is the best type of potato to use for potato salad?
To keep your salad from falling apart into mush, it’s important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.
Should potatoes for salad be cooked whole?
Potatoes for salads should be cooked whole, then peeled and cut, in order to preserve nutrients.
What does chilling overnight do to potatoes?
Cooling potatoes after cooking can substantially increase their amount of resistant starch. One study found that cooling potatoes overnight after cooking tripled their resistant starch content.
Should you let potatoes cool when making potato salad?
The type of dressing you plan to use, mayo-based dressing or vinaigrette, will determine when the salad should be dressed. When using vinaigrette, don’t let the potatoes cool before dressing them. And when making a mayonnaise-based potato salad, stay away from dressing warm potatoes.
Why do you add vinegar to potato salad?
A splash of vinegar adds much-needed tang to potato salad.
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. How do you like your potato salad: wet or dry? What ingredients do you add to your potato salad? Is your recipe regional, unique to Roanoke, VA or anywhere else? Did you make the recipe above? If so, how did it turn out? Can you attach a photo to your comment so we can see how tasty your finished potato salad looks?
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