From the hotly debated correct way to eat a KitKat to the best way to make the perfect
chicken wings for watching football, there are countless food rules people will fight for.
But what rule could possibly apply to potato salad? Keep watching.
One of the best things about potato salad is that it's so versatile. It can be made with or without
eggs, it can be a great way to use up the last few olives in the jar, or a few lingering leftovers.
It can even have a pop of spicy flare if you're in the mood to make something Cajun-style.
There are different ways to make potato salad to put your own spin on it according to your tastes.
However, all these variations still have a rule you can't risk breaking,
and it involves the potatoes themselves. Here's the simple way to ensure your spuds are prepared
with the respect they deserve so they reach their ultimate flavor potential… and make sure
that no matter how the rest of your backyard BBQ goes, the salad will at least be a hit.
"Vicky, can I help you with that Kool-Aid? Please?"
"Mmmm, mmm, mmm!"
According to Real Simple, salting the water you boil your potatoes in will
season them in the process. And if you don't season your potato water with salt,
your spuds will be flavorless. It won't matter how much mayo or celery
you put into your recipe if your base — the potatoes — isn't full of flavor.
Proper seasoning is one of the most essential parts of preparing any dish,
and potato salad is no exception. In fact, failing to salt the boiling water is also
one of the top mistakes everyone makes when making mashed potatoes.
According to Bon Appétit, spuds are so dense and bland in their natural state that they need plenty
of time in that heavily salted water to soak up more flavor. Fortunately, it only takes a small
change to make a significant difference. Season your potatoes liberally, and you'll
end up with a stellar potato salad that will earn rave reviews at your next summer cookout.
There are a few other rules that will make your potato salad even better, too:
And it starts with the idea that your average russet potato will shine in your salad just as
well as it turns into mashed potatoes. That may not hold water. In reality,
there are some potatoes that fare much better in a salad than others.
According to Taste of Home, the types of potatoes that are better suited for potato salad
are ones that tend to be more "waxy," such as Yukon golds, red potatoes, or fingerlings.
Food Network explains that these types of potatoes are less starchy than other varieties,
which means they'll hold their structure better when boiled. In other words, you'll get
discernible chunks of potato in your salad, rather than a spoonful of soggy, half-mashed potatoes.
Still, this isn't to say that starchy spuds, such as russet potatoes, don't have a place in potato
salad. If you want a creamy, smoother potato salad, you're free to use these starchy varieties.
If you want a chunkier, more rustic style of potato salad, however,
then waxy potatoes are your go-to tuber. It all depends on your tastes and preferences.
Most salads are simply a collection of different greens, crunchy vegetables, and other toppings
all chopped and tossed together. There doesn't seem to be any real order you have to add the
ingredients in — after all, it all gets mixed together in the end, right? While this train of
thought may fit other salads, you may have to be a little more methodical when making potato salad.
According to The Kitchn, the process of making potato salad is a seven-step one. This involves
tossing the potatoes and dressing while the potatoes are still warm, which Martha Stewart's
website confirms helps them absorb the dressing much more efficiently. That leaves you with a
more flavorful salad. The Kitchn also recommends adding herbs and other "crunchy" ingredients
last after the salad has cooled, to keep them from wilting when exposed to the still-warm potatoes.
Lastly, you may want to let your potato salad sit for a few minutes before serving it to allow
all the flavors to meld together. Then, you'll have one more chance to taste it for salt,
acid, and other elements before digging in.
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