Potato salad is a staple of summer cooking.
There are many opportunities for mistakes in the potato salad-making process.
Here are some tips and techniques that will get you on the path to potato salad perfection.
Russets tend to fall apart in the cooking process.
A thin-skinned, waxy potato will work best.
It’s up to you if you want to cut your potatoes before cooking them or leave them whole.
But,Tablespoonpoints out your potatoes will cook more quickly if you cut them first.
We’re all about efficiency, especially when the reward is a big bowl of potato salad.
If you’re used to tossing your potatoes into a pot of boiling water, think again.
We’re guessing a mix of mushy and nearly-raw potatoes is not what you’re going for.
This will prevent a major party faux pas watery potato salad.
And remember, a good dressing is nothing without add-ins.
Sounds like simple enough advice to allow for optimum enjoyment of your well-earned, well-crafted potato salad.
