Potato salad recipes
Frequently asked questions
Interestingly, there are a few nuances to boiling potatoes: whether to boil them whole or cut, and whether to peel them or leave the peel on. It all depends on the style of potato salad. As cookbook authors who’ve made many potato salad recipes, here are the best practices for each type!
Boil large potato cubes for 8 to 15 minutes, until fork tender. Then peel if desired. Boil baby potatoes or diced potatoes for about 10 minutes, until fork tender. Boil whole large potatoes for about 20 minutes, until fork tender. Then dice into smaller pieces.
For creamy American-style potato salad, use Yukon gold potatoes. Quarter before boiling, then peel after boiling by pulling them off with your fingers: they slip right off! Then dice into bite-sized pieces. For French-style red potato salad, use baby red potatoes. Boil them whole, then slice in half after boiling: no need to peel! For German potato salad, recommendations vary. Some recipes use red skinned potatoes and keep the skins, others maintain the potatoes should always be peeled. It’s up to you!
Try Our Best Potato Salad: creamy, classic and American-style Opt for French Potato Salad, zingy with vinegar, shallots and capers Go big on dill for Dill Potato Salad Omit the dairy for Best Vegan Potato Salad
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