#Easy recipe for mac salad how to#
#Easy recipe for mac salad skin#

But, my mom says that method allows the potatoes to absorb more water, and so I do what mama says. The other method to cooking the potatoes is peeling and cutting the potatoes before cooking as suggested in the comments below. I follow her lead, or will quarter them before cooking.

#Easy recipe for mac salad skin#

My mom cooks her potatoes whole with the skin on. One of the biggest potato salad controversies is do you cut potatoes before boiling for potato salad? My mom says, no. You can season the salad with salt, pepper, and other seasonings just before serving and it won’t affect the potatoes once they have been mixed with the mayo. Ever since I took his suggestion, I have never had a problem with watery salad. “I asked a renowned chef what I was doing wrong, and he told me NEVER to salt the potatoes either during cooking or preparing the salad. And then, reader Vicki sent in an email with her suggestion to avoid watery potato salad:.Potatoes will sweat water as they cool, and that can contribute watery potato salad. Be sure to add the dressing to cool potatoes before adding the creamy mayo dressing.Yukon golds are our go-to and absorb the dressing well. There are a couple of reasons potato salad can become runny.

#Easy recipe for mac salad how to#

How to Keep Potato Salad from Getting Watery Avoid using starchier potatoes like russets that too easily turn to mush in salads like this.Īlso remember to choose potatoes of the same size for the most consistent cooking. Because they have a thinner skin, they’re easy to peel after boiling and taste creamier, a little sweeter, and hold their shape well after cooking. We use white potatoes, or Yukon Golds, in our family’s recipe. What Type of Potato Is Best for Potato Salad Miracle Whip-it’s the secret sauce to this potato salad dressing.Yukon gold potatoes (see below why they’re the best).Here’s the ingredients you’ll need for this classic potato salad: You know a recipe is that good when you know it by heart. In fact, I’ve made it so many times I don’t even need the recipe. I spent many a summer afternoon making and taste testing this salad alongside my amazing mama, just like she did with hers. Here’s how to make the best potato salad ever. Who knew? Looks like this recipe has found it’s Southern potato salad roots. And it’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. It shows up at nearly every BBQ, picnic or good old fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipes under the sun.Īs favorite family recipes do, it’s a food memory none of us can, or want to, forget. It’s the recipe my Grandma Mary Jane originally made, then passed down my mom, aunts, and cousins, and me and my sister. This classic potato salad is the one I grew up on. But this salad is the one that readers have made a top recipe here on the blog, and definitely ranks as my personal childhood favorite.

I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. It may be a pretty bold to claim, but saying this potato salad recipe is the best is a statement I’ll totally stand behind. This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me, and includes their secret tips that makes it the very best potato salad recipe every single time.