This recipe for potato salad is for the classic creamy variety with eggs, celery, and relish. To allow the flavors to meld, it’s ideal to prepare ahead of time.
Which Potatoes Make the Best Potato Salad
Your potato salad’s texture will depend on the type of potatoes you use. The recipe does not specify the type of potatoes to use, but the following tips will help you pick the best potatoes for potato salad and achieve the desired outcomes.
- Red potatoes and fingerling potatoes are waxy potatoes, and they have a smooth texture and maintain their shape even after boiling. They might not even require peeling due to their thin, fragile skin. If you prefer firm potatoes in your potato salad, use waxy potatoes.
- When boiled, starchy potatoes like Idahos or Russets decompose, yet their starchy texture absorbs seasoning well. If you prefer creamier, softer potatoes in your potato salad, use starchy potatoes, but be prepared to peel them due to their thicker skins.
- All-purpose potatoes, like Yukon Golds, are dependable options for potato salad because they strike the ideal balance between waxy and starchy potatoes.
Potatoes for Potato Salad: How Long to Boil Them
Unpeeled potatoes should be boiled in salted water until they are soft but still firm, according to the instructions in this recipe for Old-Fashioned Potato Salad. After draining them and allowing them to cool slightly, you’ll peel and slice them into bite-sized pieces. (Boiling facilitates the removal of the potato skins.) Boiling your potatoes could take anywhere from 10 to 15 minutes, depending on how big they are. Start cutting a potato into pieces with a sharp paring knife to check for doneness at around 10 minutes. The potato is cooked and prepared to drain if it goes in easily all the way to the center of the vegetable.
Flavor-boosting tip: Adding salt to the boiling water will enhance the flavor of the potatoes because they have a moderate flavor by themselves. After peeling and slicing the boiled potatoes, spread them out while they’re still warm on a rimmed baking sheet to add even more flavor. Add a little vinegar, salt, and pepper to them. Continue with the rest of the recipe after the potatoes have cooled until they are no longer steaming.
How to Keep Potato Salad Fresh
Potato salad needs to be covered and kept in the fridge. In warm weather, keep potato salad at room temperature for no longer than two hours. Put the serving dish of potato salad you’re serving at a picnic or barbecue on a bed of ice to keep it very cold.
Potato salad’s shelf life
Potato salad will be kept for three to four days in the refrigerator if it is properly packed and cold.
Can Potato Salad Be Frozen?
Yes, this salad can be frozen. For optimal results, let it cool fully before spooning it into a freezer bag that is airtight and laying it flat. Squeeze as much air out of the potato salad as you can without crushing it. Use two or more bags if you plan to freeze a large quantity of salad. It is recommended to use thinner layers during freezing and thawing. Salad that has been properly frozen can be kept in the freezer for up to three months. In the refrigerator, defrost overnight. Before serving frozen and thawed potato salad, you might need to add a little bit of additional dressing.
- 5 potatoes
- 3 eggs
- 1 cup chopped celery
- ½ cup chopped onion
- ½ cup sweet pickle relish
- ¼ cup mayonnaise
- 1 tablespoon prepared mustard
- ¼ teaspoon garlic salt
- ¼ teaspoon celery salt
- ground black pepper to taste
Method of Old-Fashioned Potato Salad
Assemble all the components.
Large saucepan of salted water should be brought to a boil. Add the potatoes and simmer for about 15 minutes, or until they are cooked but firm.
Peel, cut, drain, and cool potatoes.
Put the eggs in a pan and cover with cold water while the potatoes are cooking. Boil the water, cover it, turn off the heat, and let the eggs sit in the hot water for 10 to 12 minutes.
Take out of the boiling water, let cool, peel, and chop the eggs.
In a big bowl, mix together the potatoes, eggs, celery, onion, relish, mayo, mustard, garlic salt, celery salt, and pepper. Combine thoroughly, then chill in the refrigerator.