Dish up cool, creamy potato salad for summer picnics
It’s picnic season, and whether you have one in the backyard or spread a blanket at a park, there will probably be potato salad on the menu. And why not? It’s easy to transport, can be made ahead and can be kept in the cooler and served cold on hot, humid days.
But as it is with many long-standing dishes, there is a different recipe or twist on this classic in just about every household.
You can find versions that end up being an entrée with a protein added, those that are served warm and even those with very non-traditional ingredients like a splash of orange juice. Personally, I don’t like to buck the proven system.
The Teutonic countries (mainly Germany) get credit for the invention of potato salad.
Originally it was served tossed with oil, vinegar and seasonings. Today, we typically divide potato salad in two categories: vinaigrette or mayonnaise dressed. I have enjoyed both but prefer those that are mayonnaise based simply because those were the ones we enjoyed growing up.
There are many recipes that simply say “potatoes” in the ingredient listing, which can leave you a bit puzzled when you head to the potato bin. Do you select russet, Yukon Gold, red types or fingerlings? The ones I always use are the waxy versions like red (my favorite) or fingerling.
Waxy potatoes have a higher starch and moisture content. That translates into the potatoes maintaining a nice texture after cooking. Potatoes such as baking, Irish or russets are low in moisture, so they tend to fall apart after cooking, which is a great characteristic when mashing but I don’t want them that way in my salad.
You can cook the potatoes multiple ways, but I like boiling them. Then after they cool, I’ve got the base for a perfect salad no matter how I dress it.
Tammy Algood is the author of five cookbooks. Follow her at haute flavor.com