Potato salad question

[Onlooker]

I'm boiling the potatoes now (in their jackets). How do I know when they're done? How do I make them firm, so they don't fall apart in the salad? Also, if you have any opinons about what to add by way of spices, etc., I'd welcome them. Thanks.

[auntAgonist]

1. Don't overcook

the skins will split (sometimes) when you overcook them. Pierce them with a sharp knife to test for doneness.

I use yellow mustard, a hint of curry powder, celery salt, lemon pepper, pickle juice, chopped pickles and hard boiled eggs in my potato salad. I finish off with a generous sprinkling of paprika.


Forgot to mention that I use real mayonaise too. ( I prefer miracle whip but the concensus in this house is it's NO good if it's NOT real mayo! )

edited to say; these are a few suggestions for additions to a standard potato salad, I use green onions and white onions too. I've also been known to chop some lettuce into it.
I really like potato salad warm! When I serve it warm I usually make it with sour cream added.

Oh I could go on and on .. but you get the drift. EXPERIMENT. and enjoy.

[Onlooker]

2. chopped pickles.

That's a great idea. Never thought of that.

[Darth_Kitten]

4. chopped green onions, celery salt....

you cannot go wrong with potato salad. :)

a little hot mustard? experiment I say. :)

[GirlinContempt]

3. Mustard in the mayo

lots of people forget the mustard.

TO know they're done, poke em. Fork should go in pretty easy but not break the potato.

[SOteric]

5. If you don't want them to fall apart,

which kind of potatoes you use are just as important as how long you cook them.

The starchier varieties will fall apart and that's all there is too it. The red, waxy sort are ideal for potato salad.

Otherwise, yes, you just stick a fork into one of the bigger pieces of spud near the middle. If the fork slips out easily, it's done.

I like to marinate the hot potatoes with a vinaigrette (any good Italian style salad dressing will do). Then dress it with the traditional mayo, mustard, etc when it's cooled off. The warm potatoes will actually absorb a good deal of the flavour, and they'll be less likely to break apart if you toss the majority of the dressing in when they're cooled down.

[mainegreen]

6. !!!DILL!!!

Mmmmmm, creamy dill potato salad!