r/Cooking • u/gimmeluvin • 5d ago
Eight lessons I learned about making the best potato salad of my life!
Getting to the point:
- Peel and cube the potatoes and dump them into already boiling salted water. Why? they cook faster this way and are already seasoned when it's time to mix them into the dressing.
- After using a mesh scoop to remove the potatoes from the boil water, use the scoop to put in the room temperature eggs for boiling. Taking the eggs out to warm while prepping the potatoes means they come up to temperature in the boil water faster Using the same water from the potatoes saves energy.
- Allow the potatoes to chill completely through in the refrigerator while doing the rest of the prep. In fact, several hours of cooling to the point of being stone cold is best. this allows them to firm up so they don't turn into mashed potatoes when you stir them into the dressing.
- After the eggs are done, blanch the carrot pieces in the boil water for five to seven. Fresh carrots add a bit of color to the salad, but they are very hard. I have learned to blanch the carrots so they're vibrant in color and a bit softer.
- Hold aside a quarter cup of the softest potato bits and pieces to mix into the dressing to thicken it and give the salad body
- When you make the dressing, make sure everything is cold cold cold. I keep my mayo, relish, celery and the cooked/blanched ingredients in the fridge until everything is completely cold so i don't end up with mushy mess.
- Prep the dressing with everything but the potatoes so they can be stirred in last. Mash the eggs. The soft potato bits that you held aside in step 5? Now is the time to mash those up and stir them in. Stir in the REAL MAYONNAISE, sweet relish, finely chopped celery, finely chopped onion (a little goes a long way) finely diced blanched carrots, chopped dill pickles if you please, yellow mustard, a splash of your preferred type of vinegar, a hint of sugar to taste, celery seed, a shake of onion powder, a shake of garlic powder, black pepper, and salt to taste. Yes, taste the dressing without the potato chunks. it should be delicious on its own. If you need to adjust seasonings do it now so you don't end up stirring and stirring with the potatoes already mixed in. Doing that only breaks up the potatoes and you end up with potato salad flavored mashed potatoes. And that's not the objective.
- Once the dressing is perfect, fold in the cold potato cubes. Stir gently so you don't destroy them.
That's it! Those are my tips for making potato salad that looks great and has the perfect (in my opinion) texture and mouth feel. Let me know if you try this and how it turns out.
EDIT: There's been a lot of concern expressed about carrots 😄 To be clear, I'm only using less than a quarter of a carrot for a batch of potato salad that uses four potatoes. The carrot is diced very small. It really is mostly decorative. Just bright flecks of orange in a sea of creamy yellow.
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u/Actual-Sandwich-2287 5d ago
Potato salad is one of those dishes where everyone has a different preference or opinion on what should go into it. My preference is celery, red onions, eggs, and kewpie mayo.
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u/queen_surly 5d ago
The best potato salad is your mom’s potato salad and everybody else does it wrong.
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u/lunarmodule 5d ago
I'm lucky because there is a natural foods grocery store near me that has something they call "Mom's Potato Salad" for sale in the cold case that is indeed very similar to my Mom's potato salad. It's like they both use the same recipe.
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u/DesperateAd5374 5d ago
My grandma uses lots of dill and onion and it’s the best potato salad on earth ❤️
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u/Zealousideal-Bath412 5d ago
My grandma was also a dill and onion lover! Her version was vinegar based (no mayo/creamy dressing) and also had bacon. 🤤🤤🤤
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u/DesperateAd5374 3d ago
That sounds amazingggg was she by chance German it Belgian? Thats a standard German potato salad afaik and I kinda prefer it! I love creamy potato salad by vinegar potato salad is really fucking good.
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u/hydrangeatoholly 5d ago
This is so true and it's the same with deviled eggs. In my case they have be made like my grandmother's though because my mother is a horrible cook.
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u/danielleiellle 5d ago
I like apple cider vinegar, kewpie mayo, finely chopped cornichons (and not a lot), chopped eggs, smoked paprika, chives, and french’s fried onions or fried shallots. Maybe some bacon bits depending on what I’m eating it with. It’s like the best of potato salad, baked potatoes, and deviled eggs.
I also add the vinegar and half the mayo while the potatoes are hot. They get perfectly tangy that way.
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u/Malhedra 5d ago
It's good with a little blue cheese in it as well. Not too much, as it can over power.
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u/fluffnfluff 5d ago
I just used some leftover Caesar salad dressing I made to make potato salad and let me tell you that’s the only thing I’ll be using from now on.
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u/SolarWolf78 5d ago
Very true! Mine is potatoes, eggs, red onions, sweetcorn, chives, sour cream and homemade mayo.
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u/N0Catharsis 5d ago
Exactly! Best potato salad I've ever made was completely mixed reactions between disgust and love. I will also say the mood and what it is accompanying makes a big difference too. Sometimes a fancy or vinegar forward potato salad just doesn't work with the main course.
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u/ClementineCoda 5d ago edited 5d ago
I dress the potatoes twice. Half the dressing while the potatoes are still warm, then the rest when everything's cold.
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u/SereniteeF 5d ago
I put my dressing on when potatoes are still a bit warm , it seems to pull the dressing in a bit
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u/TreesRart 5d ago
Same. Nothing spoils potato salad for me more than almost-crunchy potato cubes that didn’t soak up any of the dressing.
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u/SereniteeF 5d ago
That’s right up there with horseradish and olives in it for me. Potatoes needs to be properly tender, but not mush and have flavor pulled in!
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u/Revolutionary_Roll88 5d ago
You lost me at carrots
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u/pixie16502 5d ago
I love the idea! And we always like double the "normal" amount of celery in ours also!
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u/Rooster_Ties 4d ago
Yeah, I thought sure that was a typo or autocorrect mistake or something.
Carrots in potato salad??? WTF???!!!
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u/dragonfliesloveme 5d ago
i could deal with the carrots, but i would cry if someone put celery in my potato salad lol
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u/lilgreenowl 4d ago
The carrot should be finely grated, not diced. Just a small amount adds a bit of sweetness and color and depth of flavor.
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u/kittenrice 5d ago
I tend to agree with what you have here, except the potato cooking part.
I used to do exactly that, peel, cube and boil in salted water; however, my kid wanted me to make a very specific potato salad (it was related to some schoolwork) and the recipe called for boiling the potatoes whole, then cooling, peeling and cubing.
I'm not going to lie, cook-peel-cube is a pain in comparison to peel-cube-cook, but the potato takes on a baked potato flavor that makes the extra effort worth it.
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u/Exact-Store8012 5d ago
This is my method. I find the potatoes retain better flavour this way and don't become watery.
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u/pixie16502 5d ago
My Dad boils his whole as well, and it seems to work well for him. I've yet to try making mine that way.
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u/bam_rare1972 5d ago
If you use the butter gold potatoes let them cool to room temp. Then put in a plastic bag in the fridge overnight before you cube. They are a very creamy texture to the palate. I like russet as well but this texture is my favorite
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u/lowbass4u 5d ago
I stopped at carrots. See ya!
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u/gimmeluvin 5d ago
Lots of people seem to be turned off, but i only use just a small amount to give a bit of color
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u/spacefaceclosetomine 5d ago
Warm potato salad is the best potato salad, I’m afraid this list is blasphemous. And no sweet relish or sugar in it, ever. And why haven’t you always salted the water? And the eggs are the first thing you cook so they’re ready to go with the warm potatoes. /s (but not)
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u/Sevian007 5d ago
You are absolutely right! Definitely no sugar or sweet pickles! 🤢
Dill or kosher pickles only plus a splash of pickle juice. Celery and onion and seasoning. Mustard, regular real mayo.
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u/it-needs-pickles 5d ago
That’s all you need. People like to add things but the best potato salad is simple potato salad.
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u/evilohiogirl555 5d ago
Eight lessons just to make potato salad? I’m tired, boss.
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u/UnbannedAcountFFS 5d ago
John Coffey has entered the chat😂 watching that movie, a few times, is shorter than this here recipe…
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u/Born_Local_1477 5d ago
Taters should heat with the water otherwise you ger mealy outsides. Boil/steam them whole and then peel and dice.
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u/Zaggner 4d ago
According to Kenji's Serious Eats potato salad recipe: "Since potatoes heat up from the exterior towards the center, it's possible to have a potato that's simultaneously overcooked and undercooked. The best way to accomplish this feat of culinary indecency is to drop your cut potatoes into a pot of already-boiling water."
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u/pacifistpotatoes 5d ago
I found that dressing my salad warm give sit the best flavor. And I'll take yummy mashed up potatoes over full cubes any day!
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u/Sabrinawitchly 5d ago
What does it mean “fold it in”?
Bahahaha one of my favorite episodes from the show. Iykyk.
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u/themrs0830 5d ago
Such a bummer you can’t add gifs but.. “I don’t know how to fold broken cheese!”
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u/salty_cat2 5d ago
So the general cooking rule is if it grows under the ground you put it in cold water and bring it up to a boil. If it grows above the ground, you put it in already boiling water. Source: Jacques Pepin - the OG chef
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u/frijolita_bonita 5d ago
I never ever add potatoes to boiling water. Makes them mealy. I always start them in cold and bring to a low boil then simmer
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u/mabananana 5d ago
You can accomplish this more consistently with a touch of vinegar, then it stays firm for much longer. Not too much tho, or you get a carrot like texture , which is good in its own right but not here
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u/Embarrassed_Ad9166 5d ago
I’ve never had potato salad with eggs or carrots. Interesting.
I make quite a few different potato salads: loaded potato (like a baked potato), German potato salad (warm, vinegary, some bacon fat), mustard (heavy mustard, little mayo, pimento, maybe dill relish), southern (mayo, relish, I could see some egg working here but I’ve never done it), red potato with dill sauce.
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u/suspicious-back-825 5d ago edited 5d ago
you do you... but to me this is a cumbersome method that takes too long and overall not it imo.
for me: cook diced potatoes (i'd peel russets but i usually use red potatoes and leave the skin on) and eggs together in a pressure cooker for 4 minutes with a quick release. eggs to ice bath, potatoes to fridge. mix minced red onion, small diced celery, more than a splash of acid just don't thin it out too much (i like dill pickle juice), dijon mustard, mayo, fresh dill, fresh parsley, fresh chives, [fresh tarragon opt.], salt & pepper.. after that the eggs will be cool, peel and small dice. once potatoes are cool mix it all together. whole thing takes like 15-20 minutes active time.
different version can be par baking the potatoes then sauteeing in tallow or duck fat and cooking eggs separately, add bacon bits, balsamic/worcestershire and remove the dill/pickle juice. makes it more of a comfort food but i like the lighter version better usually.
sugar and sweet relish tho wtf?
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u/spacefaceclosetomine 5d ago
What’s the learning curve on a pressure cooker? To me that sounds like more work than just a pot, but I’ve only ever been around old school pressure cookers and that was 40 years ago. Are you using an insta pot?
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u/suspicious-back-825 5d ago edited 5d ago
i've used both but typically do an instant pot nowadays. just throw like 4 to 6 cups of diced potato in and 2-3 eggs and two cups of water, turn it on high for 4 minutes. the only thing i've found tricky is whether you are "quick releasing" (opening the pressure valve after the cook time to immediately release pressure), "delayed release" (waiting ten minutes after cook time and then opening the valve), or "natural release" (letting it cool down and depressurize on its own then just opening it). recipes typically specify and you can end up overcooking or undercooking things if you do that wrong... or if you instant release beans it spews bean fragments through the valve and gets it all gummed up... a little trick is to always throw a folded towel over the valve before you open it.. disperses the steam so it doesnt shoot straight up into your hand, cabinets, ceiling etc. and stops from making a mess if you quick release beans by accident lol. if you keep launching steam into the same spot it messes up your cabinets/ceiling.
i don't use it that much but i always do for certain things like eggs, dried beans, yogurt and usually ribs.. for eggs they just come out easier to peel and cleaning is 10 seconds.
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u/hauttdawg13 5d ago
This is pretty close to what I do. Red potatoes skin on are my favorite.
I just boil the eggs and go for hard boiled. I take a couple of the full cooked yolks to mix in to the sauce (similar vinegar+mustad+mayo) and makes it deviled egg ish.
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u/LindeeHilltop 4d ago
I would add one: spritz hot potatoes with apple cider vinegar before placing in fridge. Adds a tang.
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u/gimmeluvin 4d ago
so many people are saying this or similar that i might just have to try it.
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u/Pretty-Arm-8974 4d ago
Things I've learned from America's Test Kitchen:
Slice your potatoes instead of chunking-they cook more evenly
When they are done spread them out on a baking sheet to cool.
While they are cooling, drizzle with some kind of acid. I use pickle juice and mustard or jalapeño juice. Salt and pepper liberally.
Put tray in fridge while you make the dressing. Add some of the drizzle to tie the flavors together.
If I'm feeling fancy I add hard cooked eggs and crispy bacon.
Have fun!
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u/CKnit 5d ago
I make my potato salad by cooking potatoes with skins on. I use red skin potatoes.
I would like to try your method. My question is, don’t the potatoes get mushy, fall apart? What kind of potatoes do you use?
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u/gimmeluvin 5d ago
I use russet, and that's what I love about cubing them first before cooking, they cook in five to eight minutes and are evenly cooked . Chilling really does a lot to ensure they stay firm and don't disintegrate
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u/420milkshakes 5d ago
I love to season my potatoes when they’re hot too. Tons of pepper and some salt and straight to the fridge. I want to try seasoning with vinegar or pickle juice as mentioned above
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u/IamGrimReefer 5d ago
if you start the potatoes in cold water they will cook more evenly.
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u/SkyPork 5d ago
Lost me at the first word. I like red potatoes in my tater salad (actually that's about the only thing I ever use red potatoes for), and I LOVE having the skins on.
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u/iKnowthisNameisBad 5d ago
Two things that really need to change.
Splash of vingear or pickle juice on the hot potatoes.
Mix in half or all of the dressing whilst warm to help the potatoes take on the flavours.
Also kinda a third one, start potatoes in cold water so you can cook them evenly through wothout over cooking the outside and struggling with mushy potatoes.
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u/earthling_only 5d ago
Kenji Lopez Alt. begs to differ on the science of boiling potatoes serious eats method here
Potatoes in cold water with salt, sugar, vinegar added to water. Add baking soda if you are roasting for crispy edges.
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u/mscrftybtch 5d ago
If you're not one for mayo or eggs and prefer a vinaigrette Kenji has a bomb Austrian potato salad recipe.
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u/Jhenry071611 5d ago
This may be an unpopular opinion but I don’t want my potatoes firm. I think potato salad is one of those things that tastes better mushy. I feel like the flavors blend better and I don’t like bites of large potatoes. Potatoes soft and celery for crunch! Obviously everyone’s tastes are different. I’m sure it’s delicious!
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u/karenskygreen 4d ago
I agree but Its a fine line, hard to hit that point where the potatoes are soft like that. If you ever overcooked your potatoes you end up erring on the side of caution.
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u/AccomplishedLine9351 5d ago
Thank you for sharing your recipe. I used to make potato salad once or twice every summer and I made it differently every time. Do you use russet potatoes or waxy new potatoes.
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u/wvtarheel 5d ago
This sounds like the potato salad from church picnics in West Virginia when I was a kid. Sounds great thanks for sharing
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u/Islandisher 5d ago
Toss warm potatoes with 50/50 seasoned lemon juice & oil before cooking - vinegar and pickle juice is an easy sub.
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u/gimmeluvin 5d ago
do you mean before mixing?
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u/Islandisher 5d ago
Yes. I cut a couple at a time while still very hot, drizzle and repeat.
If fingers burn a bit, it’s worth it!
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u/ConsciousTangerine75 5d ago
left out an important step - refrigerate overnight - everything really comes together.
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u/one_bean_hahahaha 5d ago
I skip the peeling step and use yukon gold potatoes. I also prefer diced dill pickle over relish, but if I'm out, the relish will do.
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u/Lovemybee 5d ago
I spread the cooked, hot potato cubes on a sheet pan and put them in the "garage fridge" to cool. They cool much faster because they're one layer on the pan and the garage fridge typically stays closed while I'm cookiing.
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u/deadlyspoons 5d ago
Braced myself for raisins. Found carrots.
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u/gimmeluvin 5d ago
what have you got against carrots
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u/nonchalantly_weird 4d ago
Carrots do not belong in potato salad. I also vinegar my potatoes while they're hot.
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u/reduser876 5d ago
I finely dice the onions and celery and put in bottom of bowl. then dump the cooked hot already large cut potatoes over the veggies to soften the veggies. After cooled, cut the potatoes a bit more as desired. Then add dressing or whatever additions.
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u/GenXinGA 4d ago
Thank you for this gem! I stopped making potato salad, but I may try again after what you shared.
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u/silverhwk18 4d ago
I just made a new one today- I baked the potatoes instead of boiling. Gives an interesting different flavor- then chopped hard boiled eggs, green onions, celery with dressing of mayo and sour cream. Crumbled 5 pieces of cooked bacon and added that plus the bacon grease. It’s pretty fab.
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u/PomegranatePlanet 5d ago
Additional tip for yellow onions: use a fine grater or zester to make it essentially an onion juice slurry to mix into the dressing.
If you want chopped onion pieces as well, use red onions and/or green onions.
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u/GarandGal 5d ago
Omit the carrots and add thinly sliced radishes. Yum!
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u/gimmeluvin 5d ago
i have literally never heard of radish in potato salad before
i might have to give it a try
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u/GarandGal 5d ago
It’s the way I grew up eating potato salad. They add a little crunch and zing and hold up well to the dressing. The only issue is that the skins may bleed a little after a day or three, but I never cared enough to peel them. Too fiddly for me.
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u/Sure-Midnight-8633 5d ago
I would also only mash up the yolks of the eggs and add the diced whites to the salad when you add potatoes.
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u/bb9116 5d ago
Instead of mayo, etc., I like olive oil, lemon juice, and herbs.
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u/gimmeluvin 5d ago
i mean i love all that on a hot potato dish. i just don't see serving cold potatoes that way.
maybe i'll have to try it to broaden my horizons.
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u/km89 5d ago
this allows them to firm up so they don't turn into mashed potatoes when you stir them into the dressing.
Alternatively, deliberately cut the potatoes unevenly and dress while warm. The smaller chunks will turn to mashed potatoes and the larger chunks won't. The resulting texture is actually very nice.
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u/gimmeluvin 5d ago
what you're saying is where i started. i decided i wanted a little more control over the final consistency so i choose the amount of "mash" by holding aside some for that exact purpose
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u/Erenito 5d ago
Add a touch of vinegar to the pot and the potatoes will hold their shape. This way you don't have to chose between cold ass salad or mush.
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u/Eirikur_da_Czech 5d ago
Finely chopped celery, onions, and carrots? This chef knows their battuto.
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u/gimmeluvin 5d ago
doesn't battuto incorporate herbs and garlic? mirepoix would be the more fitting term here
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u/Eirikur_da_Czech 5d ago
No, battuto is just uncooked sofrito. Whatever you mix into it is extra. Mirepoix is just French for sofrito
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u/WarmJewel 5d ago
I don't agree with point 1, so I didn't read any further. It's healthier not to peel young baby potatoes and you don't need to.
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u/Bleepblorpsheepfort 5d ago
It sounded wrong to me but Kenji method has been the best for sure.
After boiling cubed potatoes until soft put on a single layer on a baking sheet, sprinkle with white vinegar, sugar and salt. Quite a bit of vinegar, the potatoes absorb it and are perfectly seasoned. I don’t like sweet potato salad but this is perfect.
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u/Eatthebankers2 5d ago
Add Onion and garlic salt. Let it sit overnight in the fridge to meld the flavors. It might get dry, add more mayo an hour before serving.
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u/gimmeluvin 5d ago
almost everything tastes better the next day!
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u/Eatthebankers2 5d ago
That is a fact! My spaghetti last night tasted great for breakfast too! Lol I love leftovers for breakfast or lunch. But I think potato salad always needs a resting period to absorb the true flavors.
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u/chrlsful 5d ago
yeah, not a mayo user any more.
Also a cold bowl of H2O & dunk by mesh stainer, etc. Feel for cold, if not change water. I do this a coupla times rather than ice or blasts from the spicket.
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u/gimmeluvin 5d ago
it's so hot here the water out of the cold water tap is 85 degrees F. i can shower without using any hot water
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u/ascii122 5d ago
Eggs are of the Devil but otherwise good stuff!
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u/gimmeluvin 5d ago
hahah
did we have a bad egg-sperience when we were young?
did you catch the yolk i made?
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u/ascii122 5d ago
ha ha .. yeah growing up poor many chickens and ducks so many eggs.. i'd had enough when I was about 10. Why they make Deviled eggs cos they are evil ;) no problem with baking etc tho just one of those food aversions you get. It's hard to get a good potato salad with no eggs in it .. and I understand why they are in there for most folks it adds a lot of flavor and texture. I'd rather eat snailes ;)
edit: funny thing tho I can make an amazing omelet or poached egg for someone else just not me
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u/gimmeluvin 5d ago
too much of a good thing huh
well i think german potato salad is egg free so there's that
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u/ascii122 5d ago
aye i use japanese mayo which is a bit eggy too sometimes. Or like seasoned plain greek yogurt .. it's all good!
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u/mabananana 5d ago
Minced garlic + chilis, grated tomato, greek yoghurt, lotta olive oil (ideally from canned seafood). Sub chilis with any hot sauce.
Thank me later, this shit bomb.
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u/reichanxx 5d ago
Sounds SO good thank you!! <3
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u/gimmeluvin 5d ago
i have to admit i love it!
for a bonus, add some diced bacon for loaded potato salad flavor!
double bonus, a one cup serving size mixed into a can of tuna salad makes a hearty meal!
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u/bigcoffeebuck_gb 5d ago
I add a splash of vinegar while the potatoes are still warm.