Alternate ways of cooking potatoes for potato salad?

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topic : Alternate ways of cook potatoes for potato salad ?
Newsgroups : rec.food.cooking From : Diane Feder ( feder at tmg.com )
Date : Sun, 15 Sep 2002 20:30:32 -0400
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I ‘m sure this has been covered ; everything has, but I must not have been paying attention.

My recipe is reasonably stopping point to Damsel ‘s Dilled Potato Salad, but without the eggs and with dark cream and mayonnaise. Is there another way to cook the potatoes ? Mom constantly said to cook them solid, peel off and dice them when hot, and get vinegar ( and/or pickle juice ) onto them while still hot. I HATE doing it this way. I never gauge the doneness correctly, evening though I start testing with the smallest ones, and end up with much mush. not indeed bad when I use red potatoes, which I prefer. And by the time I ‘m done handling those hot potatoes, I want to use the mayonnaise on my hands rather of on the potatoes.

Has anyone tried microwaving them ? Steaming them ? ( I steam in the microwave. ) I thought it might be easier to control the doneness. If so, should I peel and dice them first or afterwards ?

I fair went through a hale summer without making potato salad. Do n’t want that to happen again.

Thanks,
Diane From : Jack Schidt ( jack.schidt at snet.net )
Date : Mon, 16 Sep 2002 01:35:20 GMT
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You could cook the potatoes until done, toss em in ice water to stop the cook ( only for a minute ) and then use them, or put them in the refrigerator. future day, cube em up and add your gorge. You specially want to use cold ( or cooled ) potatoes if you ‘re using mayonnaise, in the interests of food safety.

Jack Tuber ( pronounced “ tuber ” unless you ‘re in Maine ; then it sounds like the melodious instrumental role ) From : blakem at ix.netcom.com ( blake potato )
Date : Tue, 17 Sep 2002 14:52:22 GMT
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Jack Schidt wrote :
> You could cook the potatoes until done, toss em in ice water system to stop the
> cook ( only for a minute ) and then use them, or put them in the
> refrigerator. next day, dice em up and add your material. You specially want
> to use cold ( or cooled ) potatoes if you ‘re using mayonnaise, in the interests of
> food condom.

when i make it, the potato cube are even hot when mix with oil and vinegar, other stuff, and mayonnaise last. From : sue at interport dot net ( Curly Sue )
Date : Mon, 16 Sep 2002 01:44:02 GMT
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Diane Feder wrote :
> I ‘m certain this has been covered ; everything has, but I must not have been
> paying attention.
>
> My recipe is pretty stopping point to Damsel ‘s Dilled Potato Salad, but without the
> eggs and with false cream and mayonnaise. Is there another manner to cook the
> potatoes ?

I peel them first, cut up any very adult ones into the size of medium/small potatoes. The important thing is that the chunks should be of approximately uniform size so they all finish at the same time. Boil *only* until they crack when you pierce the center with a fork. Drain and let cool to room temperature. then when you cut them they wo n’t be mush. If you cut them up when they are hot they will be excessively soft. Plus they will burn your hands : > No offense to Mom but peeling and dicing potatoes when they are hot seems nut ! From : penmart01 at aol.como ( Sheldon )
Date : 16 Sep 2002 02:05:03 GMT
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Diane Feder writes :
> Has anyone tried microwaving them ? Steaming them ? ( I steam in the
> microwave. ) I thought it might be easier to control the doneness. If so,
> should I peel and dice them foremost or afterwards ?

There are many different types of potato salad. I do n’t care much for the typical mayo-laden delicatessen expressive style. I use newly potatoes and pick them sol they ‘re all the lapp size. I boil them in their skins until merely scantily tender and promptly cool them under running water to prevent their over cook and to help loosen their skins. Upon cool, the potato pulp will contract more than the skins will so it ‘s not that dificult to remove most of the clamber ; scrape lightly with the *back* of a pare tongue, not the cut border. then slice/dice as you will. I prefer cutting potatoes for salad into small wedges ( wedges wo n’t jam together like slices do and a sting of remaining skin adds ocular concern, not to mention nutrition ). Oh, and always begin boiled potatoes in cold body of water.

here ‘s one without all the empty mayonnaise calories …

POTATO SALAD WITH MUSTARD VINAIGRETTE

Active time : 30 min Start to finish : 1 hour
4 pound fingerling or belittled boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard ( not whole-grain )
2 tablespoons vegetable petroleum

Cover potatoes with salt cold water by 2 inches in a 5- to 6-quart pot and simmer, uncover, until just tender, 20 to 25 minutes. Drain in a colander and cool slenderly.

While potatoes are simmering, whisk in concert boodle and 3 tablespoons vinegar in a bombastic bowl until carbohydrate is dissolved.

When potatoes are just cool adequate to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mix as sliced and tossing gently to combine.

Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add vegetable oil in a slowly pour, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula. From : Ruth ( rufusd at net2000.com.au )
Date : Mon, 16 Sep 2002 12:11:25 +1000
— — — —
Diane Feder wrote :

> Mom always said to cook them whole, peel and dice them when hot,
> and get vinegar ( and/or pickle juice ) onto them while still hot. I HATE
> doing it this way. I never gauge the doneness correctly, even though I
> beginning testing with the smallest ones, and end up with much treacle. not so bad
> when I use crimson potatoes, which I prefer. And by the fourth dimension I ‘m done handling
> those hot potatoes, I want to use the mayonnaise on my hands rather of on the
> potatoes.

Actually your Mom was credibly quite correct Diane, the golden rule is make a cold potato salad hot ! !

> Has anyone tried microwaving them ? Steaming them ? ( I steam in the
> microwave. ) I thought it might be easier to control the doneness. If therefore,
> should I peel and dice them first or afterwards ?

I buy ( in Australia anyhow ) the Desiree ( reddish color skin potato ) and microwave them. Peel when they have cooled down sufficiently to do so, slice and cube. I already have placed a modest sum of chop onion and parsley into the roll, I then add the potatoes and pour in a identical small sum of home-made french dressing to moisten.

I finally add ( after salt and a bit of anchor pepper ) Heinz ( English ) mayonnaise ( I ‘m not intending to advertise here ), it in truth makes a remainder. Sprinkle a dash of Paprika over the peak before serving cold.

thoroughly cook, Ruth. From : KimC ( kimrobw4 at yahoo.com )
Date : Sun, 15 Sep 2002 20:18:48 -0700
— — — —
> Has anyone tried microwaving them ? Steaming them ? ( I steam in the
> microwave. ) I thought it might be easier to control the doneness. If so,
> should I peel and dice them first or afterwards ?

The weirdest thing I ‘ve done with them is baked them. Bake them till they are voiced, but not exaggerated, cool them off in cold water, then peel the skin off ( actual easy ) then chop up and use as normal.

I ‘ve besides put in some maple flavored bacon and chopped up onion in it for flavoring. For such a elementary thing, I ‘ve gotten alot of requests for the recipe. Got tantalum love it

From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)

Date: Mon, 16 Sep 2002 03:24:14 GMT

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Diane Feder wrote:

> Has anyone tried microwaving them? Steaming them? (I steam in the

> microwave.) I thought it might be easier to control the doneness. If

> so, should I peel and dice them first or afterwards?

Well, Diane, there are no real “rules” for cooking potatoes for salad, but there are a lot of opinions. Many hold that cooking the potatoes whole and with the skin on retains more nutrients, yet the same people will peel and dice or cube potatoes that are to be cooked for mashing. Go figure!

I use small red potatoes peeled and cut to the size I want them for salad. Cook in simmering salted water until a cake tester easily pierces one of the cubes. Strain well and place in large bowl, then sprinkle with either cider vinegar or pickle juice. Let stand until completely cool. At that point you can proceed to any number of potato salad preparations.

HTH

From: C. L. Gifford (saiga at concentric.net)

Date: 16 Sep 2002 07:10:44 GMT

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Thierry Gerbault wrote:

> I use small red potatoes peeled and cut to the size I want them for

> salad. Cook in simmering salted water until a cake tester easily pierces

> one of the cubes. Strain well and place in large bowl, then sprinkle

> with either cider vinegar or pickle juice. Let stand until completely

> cool. At that point you can proceed to any number of potato salad

> preparations.

I am so glad you posted this! I was beginning to think I was the only one who did it this way. Yep. That’s what I do.

Charlie

From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)

Date: Mon, 16 Sep 2002 07:28:05 GMT

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C. L. Gifford wrote:

> I am so glad you posted this! I was beginning to think I was

> the only one who did it this way. Yep. That’s what I do.

You’re welcome, Charlie. Ya know, I got to thinking about this years ago and came to the conclusions I wrote about in the previous post. When I realized that nobody I ever heard of cooked potatoes whole with the skins on when they were going to mash them, then the old adage didn’t make sense any more.

I think some people are afraid to peel and cube the potatoes before cooking because of the possibility of overcooking. I just test frequently, as I’m sure you do. What I like best about this is that every cube is consistently cooked. With cooked whole potatoes they’re usually too soft on the outside by the time the inside is tender. Then there’s the peeling while hot, etc. ……. Who wants to do that?!?

Hey, what’s your favorite potato salad?

From: C. L. Gifford (saiga at concentric.net)

Date: 17 Sep 2002 08:12:45 GMT

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Thierry Gerbault wrote:

> Hey, what’s your favorite potato salad?

I like lots of different kinds. But you asked for my favorite. It is the very simple one on the Best Foods Mayonnaise jar. It is comforting to me.

Charlie

ORIGINAL POTATO SALAD

Recipe by: Best Foods Mayonnaise label

1 cup mayonnaise

2 tbs vinegar

1.5 tsp. salt

1 tsp. sugar

4 cups cubed, cooked potatoes (about 5 to 6 medium)

1 cup sliced celery

1/2 cup chopped onion

2 hard-cooked eggs, chopped

Combine first 5 ingredients. Stir in remaining ingredients

Cover and chill.

From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)

Date: Tue, 17 Sep 2002 08:19:24 GMT

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C. L. Gifford wrote:

> I like lots of different kinds. But you asked for my favorite.

> It is the very simple one on the Best Foods Mayonnaise jar.

I like a variety of them too. But this one looks as though it might taste like what my mom used to make. I’ve never made it, but now I’ll have to try it. Thanks!

From: aec (anne.charlet at bull.net)

Date: Mon, 16 Sep 2002 12:15:12 +0200

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C. L. Gifford wrote:

> I am so glad you posted this! I was beginning to think I was

> the only one who did it this way. Yep. That’s what I do.

And then there are people like me who sometimes (often…) leave the skins on even for mashed. I love the skins and love the flavor they add to mashed potatoes…different strokes, eh?

From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)

Date: Mon, 16 Sep 2002 13:46:56 GMT

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aec wrote:

> And then there are people like me who sometimes (often…) leave the

> skins on even for mashed. I love the skins and love the flavor they

> add to mashed potatoes…different strokes, eh?

Absolutely, Anne. I like them that way, too, if they are young potatoes and the skins are thin and tender. However, I consider this a variation on the “norm”.

From: C. L. Gifford (saiga at concentric.net)

Date: 17 Sep 2002 08:09:17 GMT

——–

aec wrote:

> And then there are people like me who sometimes (often…) leave the skins

> on even for mashed. I love the skins and love the flavor they add to mashed

> potatoes…different strokes, eh?

I left the skins on when I made potato salad about 3 weeks ago. They were small reds and very nice indeed.

Charlie

From: Peter Aitken (paitken at CRAPnc.rr.com)

Date: Mon, 16 Sep 2002 13:45:41 GMT

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Diane Feder wrote:

> Is there another way to cook the

> potatoes? Mom always said to cook them whole, peel and dice them when hot,

> and get vinegar (and/or pickle juice) onto them while still hot. I HATE

> doing it this way. I never gauge the doneness correctly, even though I

> start testing with the smallest ones, and end up with much mush.

Try use same-size spuds – then you will not have the problem with some being overdone. Remove from water when they are not quite done. Also, as to peeling when hot – wait until they are warm and can be handled without frying your fingers. You are right to use the red potatoes – they seem to give the best texture for salads.

From: PanOhco (ohco at hotmail.com)

Date: Mon, 16 Sep 2002 10:59:41 -0500

——–

Diane Feder wrote:

> Is there another way to cook the

> potatoes? Mom always said to cook them whole, peel and dice them when hot,

> and get vinegar (and/or pickle juice) onto them while still hot. I HATE

> doing it this way. I never gauge the doneness correctly, even though I

> start testing with the smallest ones, and end up with much mush.

I usually cut my red potatoes to bite size portions, then cook, leaving the skins on.A little sprinkle of vinegar when they come out.let cool and then add your veggies of choice and your dressing.

If you can get creamer size potatoes all the better.

From: Rusty (LaRustyMD at yahoo.com)

Date: Mon, 16 Sep 2002 12:47:48 -0400

——–

Diane Feder wrote:

> Is there another way to cook the

> potatoes? Mom always said to cook them whole, peel and dice them when hot,

> and get vinegar (and/or pickle juice) onto them while still hot. I HATE

> doing it this way. I never gauge the doneness correctly, even though I

> start testing with the smallest ones, and end up with much mush.

Diane, I use new potatoes or red potatoes and cube them before cooking. I leave the skins on and start them in cold water. When they come to the boil, I simmer them for about 10 minutes or less. Drain well, place in a large bowl and pour a small amount of Italian or Greek dressing on them or a mixture of oil and vinegar, while they are still hot. It absorbs into the potatoes.

For ‘French Potato Salad al la Jacques Pepin, add 1/2 cup chopped scallions, 1/2 cup chopped onion, 3 chopped garlic cloves, 1 1/2 tbsp Dijon mustard, 2 tbsp chopped basil, salt and pepper.

For American Potato Salad (with mayo)

Potato Salad 101 – Cooking Light

2 pounds small white or red potatoes

3 tablespoons white vinegar

1 tablespoon canola oil

1/2 cup chopped celery

1/2 cup finely chopped red onion

2 tablespoons sweet pickle relish — drained

3 hard-cooked large eggs — chopped

3/4 cup low-fat mayonnaise

2 tablespoons prepared mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2″ cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently. Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Note – I use Italian or Greek dressing in place of vinegar and oil.

I get lots of compliment on both salads. Enjoy. Rusty

From: baranick at f-tech.net ((RJ))

Date: Mon, 16 Sep 2002 17:49:09 GMT

——–

Diane Feder wrote:

> Is there another way to cook the

> potatoes? Mom always said to cook them whole, peel and dice them when hot,

> and get vinegar (and/or pickle juice) onto them while still hot. I HATE

> doing it this way. I never gauge the doneness correctly, even though I

> start testing with the smallest ones, and end up with much mush.

I always peel ’em and dice ’em, then cook them. Never had a problem.

In fact, if you think of it, they should cook more evenly that way. If you cook them whole, by the time the middle’s done, the outside would be mush.

I don’t know why Mom cooked them unpeeled/whole…..

From: thirty3d at yahoo.com (J. Helman)

Date: 17 Sep 2002 08:19:21 -0700

——–

Diane Feder wrote:

> Is there another way to cook the

> potatoes? Mom always said to cook them whole, peel and dice them when hot,

> and get vinegar (and/or pickle juice) onto them while still hot. I HATE

> doing it this way. I never gauge the doneness correctly, even though I

> start testing with the smallest ones, and end up with much mush.

I usually steam potatoes for salad. If they’re not all more or less the same size, I leave the smaller potatoes whole and cut the larger ones in half to ensure that none are over or undercooked. I would recommend steaming the old-fashioned way, in a pan on the stove, because in my experience, microwaving doesn’t always cook things evenly. I don’t peel the potatoes at all; I prefer my potato salad with the peel on.

Sometimes in the summer, I smoke roast potatoes for salad on the grill. This is best done in a hot grill with wood chunks added, not in a slow smoker. This adds a whole new flavor to potato salad. Don’t put the potatoes directly over the coals, stack the hot coals on two sides of the grill, put the potatoes in the middle, cover, and roast. When they look done (should look like a nice baked potato), stick a knife in one; if it goes through nice and easy, they’re done.

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