How Long To Boil Potatoes for Potato Salad
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How Long To Boil Potatoes for Potato Salad
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Perfect, tender, amazing potato salad comes from knowing exactly how long to boil potatoes for potato salad! I mean, seriously, it’s the base of the entire thing!
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Ingredients
- 2 Lbs Peeled Potatoes Cut Into 2” Cubes
- 3 Tbs kosher salt
- ½ Cup mayonnaise
- ½ Cup sour cream
- 1 Tbs whole grain mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 ribs of celery diced small
- 4 stalks green onion white and green parts - chopped
- 2 Tbs olive oil
- 2 teaspoon apple cider vinegar
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Instructions
- Fill a 5 quart stock pot with 3 quarts of water and put over high heat to bring to a boil. Add 3 Tbs Kosher salt to the water.
- While the water is coming to a boil, peel the potatoes and cut into 2” pieces.
- When water is boiling, use a large slotted spoon or kitchen spider to lower the potatoes into the water.
- Bring the water back to a simmer and cut the heat to medium high.
- Cook the potatoes for about 20 minutes until a fork can easily pierce the flesh of the potatoes. You want the fork to slide into the potato easily, however, don’t cook the potato so long that it falls apart when you slide a fork in.
- Drain the potatoes in a colander and then place them into a large bowl of ice water to stop the cooking. Allow to rest in the cold water for 3-5 minutes.
- Drain the water again and allow to drain well.
- Put the potato pieces into a large bowl and set aside.
- In a medium sized bowl mix the remaining ingredients together until well mixed. Pour these over the potato pieces and GENTLY mix with a spatula or spoon.
- Refrigerate for several hours, it's best if left overnight.
Notes
- You will want to use Russet or Idaho potatoes for this recipe.
- Be careful not to overcook the potatoes. Test several pieces of potato with your fork.
- Remove the potatoes JUST as a fork slides into the flesh easily.
- If you are using table salt, cut the amounts by ½ .
- Add 3- 5 boiled eggs for a change in taste.
- You can substitute lemon juice for the cider vinegar if you prefer.
Nutrition Information
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Calories
226kcal
(11%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
13mg
(4%)
Sodium
3049mg
(127%)
Potassium
531mg
(15%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
203IU
(4%)
Vitamin C
15mg
(17%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 3049mg | 127% |
| Potassium | 531mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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15 reviews
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