Potato Salad Fundamentals
A reliable potato salad relies on structure. You want potatoes that hold their shape under the weight of the dressing, and a balance of acidity to cut through the richness of the eggs and mayonnaise.
Temperature management is your primary task.
Dressing the potatoes while they are hot draws the seasoning into the center of the cubes. Avoid over-mixing once the mayonnaise is added to keep the potato texture intact.
- Large stockpot
- Colander
- Large mixing bowl
- Paring knife
What goes in.
- 3 lbYukon Gold potatoes, cut into 1-inch cubes
- 2 tbspapple cider vinegar
- 3/4 cupmayonnaise
- 2 tbspwhole grain mustard
- 3hard-boiled eggs, chopped
- 1/2 cupcelery, diced small
- 1/4 cupred onion, minced
- 1/4 cupfresh dill, chopped
- to tastekosher salt and black pepper
Seasoning the Steam
Pour your vinegar and a pinch of salt over the potatoes the moment they leave the colander. The escaping steam acts as a carrier, pulling the salt and acid deep into the potato starch before the creamy dressing seals the surface.
The method.
Boil the potatoes
Place cubed potatoes in the pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer until tender, roughly 12-15 minutes.
Apply the initial dressing
Drain the potatoes thoroughly and return them to the warm pot. Immediately toss with the apple cider vinegar and a generous amount of salt.
Cool and assemble
Spread the potatoes on a baking sheet to cool to room temperature. Once cool, transfer to a bowl and fold in the mayonnaise, mustard, eggs, celery, onion, and dill.
Chill
Refrigerate for at least one hour before serving to let the flavors settle.
Other turns to take.
German Style
Omit the mayonnaise and increase the vinegar. Add crispy bacon bits and a touch of rendered bacon fat while the potatoes are still warm.
Herb-Forward
Replace the dill with a mixture of flat-leaf parsley, chives, and tarragon for a brighter finish.
When it doesn't go to plan.
Always start potatoes in cold water so they cook evenly from the center out.
Do not peel the Yukon Golds; the skin provides a necessary structural contrast to the soft interior.
If the salad looks dry after sitting in the fridge, fold in an extra tablespoon of mayonnaise or a splash of brine.
The ones that keep coming up.
Why do my potatoes turn into mashed potatoes when I stir them?
You are likely over-boiling them or stirring too vigorously. Stop cooking when the knife slides through with slight resistance, and use a silicone spatula to fold, not stir.
Can I use russet potatoes instead?
Russets are high in starch and will fall apart during boiling. Yukon Gold or red wax potatoes are better suited for holding their shape.
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