Possibly the most challenging aspect of making potato salad is properly cooking the potatoes. In this way, they are similar to pasta, but potatoes don’t have the same range of breaking points as pasta does. Take them 30 seconds past “just right,” and the potatoes will appear mashed.
Different varieties of potatoes have different levels of starch, as we talked about yesterday. As a result, potatoes with a high starch content, such as russet or Idaho (used to make baked potatoes), will disintegrate more quickly in boiling water than low-starch Yukon gold or red/new potatoes.
Russets’ propensity to become mushy, however, is precisely what makes them taste so good in Lebanese potato salad. In order to create our incredibly tasty, incredibly healthy potato salad, they absorb flavor more readily than Yukon gold or red potatoes. I tried all three types of potatoes because I had never made it with anything other than russets before, just to make sure we weren’t missing out on anything special.
The Yukon gold were great because they held their shape so well and had that buttery golden color, but russets were better at absorbing the flavor of the dressing. As for the red potatoes…forget about it. They may be attractive, and you know how much I appreciate attractive things, but the Lebanese dressing was lost at the bottom of the bowl, and the potatoes only tasted like bland boiled potatoes. And I’m no Irishman, despite my first name.
Whichever variety you select, the key to perfect potato salad cooking is to keep an eye on the pot and check the potatoes frequently to see when they are done. Using a timer is helpful, but nothing replaces being there. Every time you make them, the amount of potatoes you use, how big you dice them, and how much water you cook them in all contribute to variables that don’t always respond the same to a fixed cooking time. The solution is to take care of your potatoes while standing in front of the stove. If you must multitask, as I frequently do, make sure it doesn’t take you away from that area.
Russets that have been perfectly cooked may still become slightly crumbly on the edges. This is not a problem at all; in fact, the small amount of crumble blends with the dressing to create a sort of coating for the potatoes.
Tomorrow: Lebanese potato salad, the recipe. Think lemon, onion, and mint. I predict it will remain on your picnic table throughout the entire summer.
Additionally, click here to find the finest Lebanese ingredients, such as my specialty peeled chickpeas, za’atar spice blend, imported Lebanese olive oil, and flower waters.
How Long Do You Boil Potatoes With The Skin On For Potato Salad?
Red potatoes and yellow waxy potatoes should be boiled whole or in chunks of about 2″ or less with the skin on for about 20 minutes. When the potato is prepared for potato salad, a fork can easily pierce the flesh.
Which Potato Is Best To Use For Potato Salad?
Let’s first examine your options before examining how long to boil potatoes for potato salad.
Since there are currently over 4000 different varieties of potatoes, there are a lot of options to choose from. I am aware that you do not have access to all 4,000 options at the grocery store. However, the majority of shops now offer at least four different varieties of potatoes.
Potatoes for roasting, boiling, baking, and baby potatoes are typical. None of these specifically mention a particular variety of potato, but the traits within each category are typically the same.
Then, when buying potatoes to make potato salad, which category should you consider?
Generally, waxy potatoes work best for potato salad. These have high moisture content which makes them very flavorful. And, they cook easily without losing their shape when they are boiling. You also don’t need to peel them. And once cooked, they have a very smooth, creamy texture.
Any type of crispy potato should not be made with waxy potatoes. So, they aren’t good for frying, roasting, or grilling. In some stores, these potatoes are referred to as “boiling” or “mashed” potatoes.
The varieties Charlotte, Viktoria, Jersey Royals, Annabelle, Red Bliss, New Potatoes, French Fingerlings, and Russian Banana are some examples of more specialized waxy potato varieties.
I am aware that these names have no significance at all. But these are some of the waxy options you can select if you do come across a store that sells particular varietals.
Do I Have to Peel the Potato Before I Boil the Potato?
Yes, you must peel the potato before boiling it if you’re using a Russet or Idaho Potato (a common baking potato). Idaho and Russet potatoes’ skins are simply too thick to be left on. So, use peeled potatoes!.