making potato salad

[Maylar]

Classic side dish.. I have good recipes but they always seem to come out mushy. What's the key to keeping the potatoes firm yet cooked all the way through?

 

[JoSal73]

Red potatoes, and add plenty of salt to the water.

Keep an eye on it once it has been simmering long enough and keep testing till you find what you're looking for.

 

[CarterK]

I like using baked potatoes in my potato salad. They stay firm.

 

[Cat797]

I find what I like the best is to peel and dice the potatoes before cooking. Be advised, they will cook up very fast that way.........I used to work in a restaurant when I was a kid and we had to make potato salad. It seemed to me that the peeling the hot potatoes made them more mushy, and invariably you always had ones that weren't done. Another tip; have your dressing made already when the potatoes get done, so you can add the dressing to warm potatoes....they will absorb the dressing better.

Ed

 

[nickmv]

The first step, IMO, is not using mayo and mustard like stores do, drowning the end-product.

I think a lot of us on this forum love German-style potato salads that are relatively simple in their ingredients. Doesn't even have to be German style, just not covered in a pudding-like concoction of mayo+mustard death. The taste of bacon+grease combined with potatoes and vinegar is just stellar.

 

[spider22]

Classic side dish.. I have good recipes but they always seem to come out mushy. What's the key to keeping the potatoes firm yet cooked all the way through?

Viagra? Oops wrong forum.

 

[robinfresno]

russets peeled and cubed to about a 3/4 inch cut then covered with an inch of water; bring to a boil; add 1 tablespoon salt and reduce to simmer. Cook for about 8 mins until a sharp knife can pierce without resistance; drain and splash a tablespoon of white vinegar on them per pound when hot and let cool 20mins before mixing in with the rest of your ingredients... if you dress them too soon after the come off heat they will absorb everything and get mushy... this is for an American version though; German and French you want to dressing to be absorbed so do it while they are still hot

 

[Teleking]

I make a tomato potatoe salad with a vinegrette dressing with fresh herbs and lemon zest. Huh need to make that again soon.

 

[smoke ninja]

This is all i know on the matter

http://www.bbq-brethren.com/forum/showthread.php?t=189103

 

[1buckie]

This is all i know on the matter

http://www.bbq-brethren.com/forum/showthread.php?t=189103

Tried to get that one rolling the other day & it went to the woodpile.....not sure I presented it correctly..........:caked:

 

[1buckie]

To the OP, maybe deep fry?

The "Dark Arts Dept."...................

Stubby, the antique deep fryer, appears in "Deep Fried Potato Salad"

the basics for 12#'s of deep Fried Potato salad ~~>

EDIT: DEEP FRY THE BACON

I've tried all differebt kinds of taters, reds are fine, I like Yukon or other golds, new potatoes are good, I go 3/4"x 3/4".....short soak to de-whatever them, short dry & fry..........

.......chopped a big load of celery, onion & some bread & butter pickle...

A little mayo, some fresh dill

& a load of this:

That there's loaded on a giant tort w/ PP leftovers......

Heavy onion, heavy celery, I use bacon ends diced up kinda small 5# tater / 3# ends......you can add whatever else you'd dang well please.....
I'm apolitical & don't argue with folks preferences..........
I tried diced up artichoke hearts a few times, un-marinated are best with this...............

If I had one thing to eat for the rest of my life, this would be it....I'm having some RIGHT NOW !!!!!

 

[yakdung]

http://www.jfolse.com/recipes/vegetables/salads06.htm

 

[landarc]

I prefer to steam the potatoes, I use red or Yukon Golds, either way, steamed in skins, then rubbed clean. The steaming introduces less water and seems to cook more evenly.

 

[captndan]

I prefer to steam the potatoes, I use red or Yukon Golds, either way, steamed in skins, then rubbed clean. The steaming introduces less water and seems to cook more evenly.

Exactly the way I did it in the restaurant except I used russets.

 

[hammb]

ROAST the potatoes! Nobody does this, but to me it makes the absolute BEST potato salad. I took it to Mother's day cookout and my family had never had it that way and raved about it as well.

I just cube the potatoes (usually russets or red skins), julienne an onion, and mince some garlic. Toss with salt and pepper and olive oil. Roast in the oven at 350* until the potatoes are fork tender (but not mush). While the potatoes are cooling I mix together the dressing. I like mayo and brown whole-seed mustard. A good portion of fresh dill, salt and pepper. Toss the potatoes in the dressing before they cool completely and they'll absorb a bit of it. I like to add fresh celery for crunch, and have to have boiled eggs as well.

I like this sooo much better than the boiled potato version that so often turns into a mushy conglomeration of potato/mayo/mustard with some chunks of celery/egg floating.

 

[Maylar]

You guys are awesome.

I have recipes that I like, my problem is that I think I've just been over cooking the 'taters. I let them boil so long they could be mashed. As suggested, I'll shoot for 8 minutes next time.

Or... roasted. Hmm, why not.

 

[deguerre]

You guys are awesome.

I have recipes that I like, my problem is that I think I've just been over cooking the 'taters. I let them boil so long they could be mashed. As suggested, I'll shoot for 8 minutes next time.

Or... roasted. Hmm, why not.

Which reminds me. I've smoked Yukon Golds, skins rubbed with olive oil and dusted with s&p for tater salad on more than one occasion.

 

[Mo-Dave]

Maylar, I wonder if you are doing a couple things that cause it to to be mushy. I peel and dice before cooking, but I like to dice rather larger than what most do, same with the egg white, because if they are a little over done it will not break down into mush as easily. I put the egg yoke in with the dressing and vegetables and mix until the yokes are almost invisible, so when mixed in with the potatoes you don't have to mix it as much causing it to break down as much. Also let the potatoes get cold in fridge will help. Almost any potato, mac salad, or slaw bought in stores is going to be to mushy, always need to add more to get them to a better place once home with them,

I have used leftover bakers the work well, would like to try the fried or baked in oven. My trouble is my wife, she really resist eating anything different, just kills me, I have wanted to try dirty potato salad using red potato but leave the skin on, she even peels her baker and sweet taters skin before eating.
Dave

 

[cowgirl]

Another tatoe smoker here. I like to smoke them til just tender, cube and dress with whatever. German bacon dressing is my favorite.

 

[1buckie]

ROAST the potatoes! Nobody does this, but to me it makes the absolute BEST potato salad. I took it to Mother's day cookout and my family had never had it that way and raved about it as well.

I just cube the potatoes (usually russets or red skins), julienne an onion, and mince some garlic. Toss with salt and pepper and olive oil. Roast in the oven at 350* until the potatoes are fork tender (but not mush). While the potatoes are cooling I mix together the dressing. I like mayo and brown whole-seed mustard. A good portion of fresh dill, salt and pepper. Toss the potatoes in the dressing before they cool completely and they'll absorb a bit of it. I like to add fresh celery for crunch, and have to have boiled eggs as well.

I like this sooo much better than the boiled potato version that so often turns into a mushy conglomeration of potato/mayo/mustard with some chunks of celery/egg floating.

You guys are awesome.

I have recipes that I like, my problem is that I think I've just been over cooking the 'taters. I let them boil so long they could be mashed. As suggested, I'll shoot for 8 minutes next time.

Or... roasted. Hmm, why not.

Which reminds me. I've smoked Yukon Golds, skins rubbed with olive oil and dusted with s&p for tater salad on more than one occasion.

Another tatoe smoker here. I like to smoke them til just tender, cube and dress with whatever. German bacon dressing is my favorite.

Absolutely smoked.......poke 'em lightly all around w/ a fork (spork?) & smoke up.....easier to tell when they are right & extra nice flavor addition

Smoke for general consumption all the time....tater salad is a natural progression.....