I've been asked to make potato salad for a little get together tonight but I've never been good at cooking the potatoes. I usually overcook them and they fall apart. I have red potatoes, if that makes any difference.
How long do you boil potatoes?
|by Anonymous||reply 33||09/22/2014|
Peel a strip from around the middle of each potato so they'll cook evenly.
Cover with cold water by about 2 inches -- add a big pinch of salt for each 2 potatoes.
Bring pot to boil (uncovered) over high heat -- lower heat to maintain a gentle boil/simmer.
After 10 minutes at the gentle boil/simmer, scoop a potato out with a big spoon & test it by sticking a sharp knife into the center -- it should still be hard at that point.
Test again 5 minutes later, with a fork instead of the knife -- probably won't take more than 20 minutes total (but the size & age of the potatoes will affect how long it takes). You want the fork to go in easily, as if it were your teeth while eating the potato, but you don't want the potato to crumble & fall apart when you stick it.
Drain the potatoes well & return them to the hot pan. IMPORTANT: immediately, while they're still hot, slice or chop them into bite-sized pieces (use a towel to hold each spud on the chopping board while you do this because they'll be too hot to touch) -- put the pieces in a big bowl & pour the vinegar for the salad over them -- if you wait till they've cooled off, the flavor of the vinegar won't penetrate & the salad will taste bland. You can wait for the potatoes to reach room temp before you stir in the other ingredients (onions, pickles, etc), but they have to be tossed gently in the vinegar when they're hot.
I don't have a recipe because I find it too much hassle to make -- I always ask someone else to bring it, or I get it at Costco or a deli.
Good luck, OP.
|by Anonymous||reply 1||06/27/2010|
Boil them until you can just pierce them with a fork, but they don't fall apart. Then stop the boil and go another three minutes. Remove and strain but don't rinse with cold water. Let sit for ten minutes then rinse with cold water. Add cut onions. Refrigerate in the strainer so the cold air circulates for an hour. Make the "sauce". Ken's Italian dressing with Hellman's mayonnaise, the ratio depending on what texture you prefer. Let sit in refrigerator while the potatoes cool. Add whatever you like, celery for crunch, parsley for color, what ever. Just bear in mind that this recipe is terrific in it's simplicity and folks will RAVE about it. Red potatoes are best as they retain their firmness best and add color.
|by Anonymous||reply 2||06/27/2010|
Use smaller potatoes than those you use for sex play. Tempting as it may be to peel those spuds with your posterior grabbing muscles, resist. Remember, if your sphincter can crush the potato, you've cooked it too long. Sauce your potatoes while hot, you may have to have a friend come over to get you to that level of intensity. Chill for a few hours and resist temptations that might affect the taste of your tossed potato salad. I seldom go through all this and just have someone else toss my salad.
|by Anonymous||reply 3||06/27/2010|
I boil 20 minutes to the pound.
|by Anonymous||reply 4||06/27/2010|
Potatoes for potato salad should be firm but fork-tender. With small potatoes (reds and Yukon Golds) you need to be careful of overcooking because their skin is so thin.
Cook small potatoes whole - if some are much larger than others, cut those in half so all will cook evenly. Boil gently for about 6 minutes and then test with a fork - they should be tender, not too firm and not mushy. Drain and leave them in the pan for about 5 minutes, then set out to cool. Cut into smaller pieces for the salad when they are toom temperature.
I respectfully disagree with R1 - I don't put dressing or mayo on the potatoes until they are cool (you could even refrigerate them). Warm potatoes soak up way too much liquid and then you end up with mushy, watery salad. Good luck!
|by Anonymous||reply 5||06/27/2010|
Boil small waxy potatoes in their skins for 15-20 mins or until tender when pierced with a fork. While still warm add a dressing made from: 1 tbsp tarragon or cider vinegar 2 tsp Dijon mustard 2 tbsp olive oil 2 tbsp walnut oil 1 tsp honey Add a chopped spring onion (scallion), some walnuts and season with a little salt and pepper. Alternatively coat with mayo and add some mint.
|by Anonymous||reply 6||06/27/2010|
Youse burl em til thur dun. Or have yur mum do it. Lor.
|by Anonymous||reply 7||06/27/2010|
My partner will not let me cook. I am forbidden to use any cookware. A small fire 20 years ago and he simply won't let go!
|by Anonymous||reply 8||06/27/2010|
The key is starting with cold water. If you boil the water first the outside will turn to mush before the center is done.
|by Anonymous||reply 9||06/27/2010|
Agree with R9, but as far as how long the best way is to just stick a fork in them and when it goes in easily, they're done.
|by Anonymous||reply 10||06/27/2010|
Don't say potato, it wounds.
|by Anonymous||reply 11||06/27/2010|
How about potatoes?
|by Anonymous||reply 12||06/27/2010|
OP here, took everyones advice and the salad was delish.
|by Anonymous||reply 13||06/27/2010|
Good lord. Just put them in the microwave for about 3 minutes for a bunch of small red potatoes. They will be firm but puncturable with a sharp knife. If you have a lot of potatoes it may need a minute or two more. %0D %0D Some of you just waste energy and water and time. %0D %0D The best potato salad is potatoes, scallions, with a splash of white wine viengar. Not as fattening but delicious all the same. %0D %0D If you must use mayo then add hard boiled eggs and a dash of curry powder and lemon to the mayo.
|by Anonymous||reply 14||06/27/2010|
I thought Hellman's was verboten.
|by Anonymous||reply 15||06/27/2010|
Why would Hellman's be verboten? Cooks/America's Test Kitchen voted it best mayonnaise.
|by Anonymous||reply 16||06/27/2010|
[quote]Hellman's was verboten
Why. It's not home made but it is made from free range eggs, oil, and vinegar, which is how you'd do it yourself.
|by Anonymous||reply 17||06/27/2010|
Almost all cooking references on the web over-estimate cooking times. You can boil a medium sized potato for 10 mins. By the time it cools down it will be cooked.
|by Anonymous||reply 18||04/20/2012|
Easiest recipe from an old 1930's cookbook.
Potatoes celery onion...I use red for color boiled eggs mayo tsp of sugar
Easy but remember to drizzle cider vinegar over potatoes while hot.
|by Anonymous||reply 19||04/20/2012|
Peeling a strip like R1 advises is an old wives tale and does not affect the cooking. Just pierce with a fork.
|by Anonymous||reply 20||04/20/2012|
After 20 minutes take one out and see if a fork goes easily in. If not, cook them a few more minutes and check.
|by Anonymous||reply 21||04/20/2012|
Thinly sliced radishes are the key to a great mayo based potato salad.
|by Anonymous||reply 22||04/20/2012|
Only a Yankee would conceive of a potato salad without mayonnaise. Newsflash: you people can't cook and your food is dry and tasteless.
|by Anonymous||reply 23||04/20/2012|
The BEST potato salad has a vinegar and mustard based dressing...with bacon.
|by Anonymous||reply 24||04/20/2012|
r24, that's German potato salad. I love it too. Potato salad is way too much work. There's a deli near my house that makes several different kinds every day (Regular, Egg, Red, German, Pesto, and a Red Potato with a cream cheese dressing that is my favorite).
|by Anonymous||reply 25||04/20/2012|
R1 lost me at vinegar.
|by Anonymous||reply 26||04/20/2012|
Vinegar and mustard are both vile.
|by Anonymous||reply 27||04/20/2012|
As much as I love mayonnaise potato salad, agree with R24 that the best is with a simple vinaigrette (vinegar, lemon juice, white wine, Dijon mustard.) I sort of combine recipes because I use crumbled bacon which is more like German potato salad but I also add sliced Nicoise olives. Also needs chopped onions or scallions and a bit of parsley. It's really simple.
|by Anonymous||reply 28||04/20/2012|
A little vinegar (white, cider, it doesn't matter) added to the water will keep potatoes from falling apart. It seems to greatly widen the window during which potatoes go from undercooked to overcooked. Try a couple of teaspoons of vinegar per quart of water.
|by Anonymous||reply 29||09/22/2014|
Never cut the strip around the potatoes, it does fuck all to make them cook evenly and looks fucking pretentious.
|by Anonymous||reply 30||09/22/2014|
Who the fuck would peel a strip of the skin? That's just tedious and anal. Poke with a fork to check for tenderness.
Start with cold water, and stay close to the range.
|by Anonymous||reply 31||09/22/2014|
Cook for less than you normally do and test with a fork. I hate over-boiled vegetables.
|by Anonymous||reply 32||09/22/2014|
I say Po-tah-to
We simmer vigorously, we do not boil.
We have the Darfur Orphans test the po-tah-tos for doneness, as they are extremely hot. We also save the skins for the Orphans.
|by Anonymous||reply 33||09/22/2014|