As it is with boiled potatoes, the best type are the waxy potatoes that are high in moisture and low in starch.
And not only is the choice of potato important, but you also want some uniformity in the cooked product. To achieve this I first wash, then peel and dice the potatoes to the size I want them to be in the salad. I then put the diced potatoes into a chip basket that I saved from an old deep fryer. Meanwhile bring a large saucepan (large enough to put the chip basket into safely) of salted water (enough water to cover the potatoes while still in the basket) to a rolling boil. Immerse the diced potatoes in the basket into the boiling water and allow to cook until you are satisfied. Remove the basket from the saucepan and set aside on a plate to finish draining and cooling. Now you can make your salad when ready. See also our wonderful selection of Potato Salad Recipes
Below are the best potatoes to use for potato salad :
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