Our Best Potato Salad Recipes (2024)

FAQs

What not to do when making potato salad? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

Starchy potatoes should be cooked whole with the skin on, then peeled and cut after they're cooked. Select medium Russet potatoes, not large ones, to ensure the skin doesn't split while cooking. Peel them when they're hot (wearing disposable gloves to protect your hands from the heat), then cut them into cubes.

Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.

The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you're good to go!

Undercooking or overcooking the potatoes.

Potatoes are the main ingredient, so it's essential that they're cooked just right. Don't let them cook long enough, and you'll be left with firm, crunchy potatoes — not a texture potatoes should ever take on in this dish.

Visual clues are the most obvious sign that potato salad has gone bad. Mold, or if the salad has become slimy, are both indicators that it's time to toss it out. Off smells are another telltale sign that potato salad is past its prime.

Why does my potato salad get watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.