How Long To Boil Potatoes for Potato Salad
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How Long To Boil Potatoes for Potato Salad
Description
How Long To Boil Potatoes for Potato Salad outlines the process of preparing potatoes to achieve the ideal texture for potato salad. Using 2-pound peeled potatoes cut into 2-inch cubes, the recipe starts by boiling them in salted water until just tender—typically about 20 minutes. Careful timing is emphasized to avoid overcooking, which could cause the potatoes to fall apart. After boiling, the potatoes are cooled in ice water for 3 to 5 minutes to halt cooking and then drained thoroughly.
The dressing combines mayonnaise, sour cream, whole grain mustard, minced garlic, celery, green onion, olive oil, apple cider vinegar, and seasoning. This mix coats the boiled potatoes to provide creamy texture and tangy, savory flavor. The presence of celery and green onion adds freshness and slight crunch contrasts. Salt levels are adjusted depending on whether kosher or table salt is used.
This potato salad pairs well with grilled or roasted meats and is suited for picnics or casual meals. Suggested ingredient variations include adding boiled eggs for extra richness or substituting lemon juice for vinegar according to taste preferences. The notes caution careful testing of potato doneness to maintain the best texture for the salad.
Russet or Idaho potatoes are recommended for this recipe due to their texture, which holds well after boiling and mixing with the dressing.
Ingredients
- 2 Lbs potatoes peeled, cut into 2” cubes
- 3 Tbs kosher salt
- ½ Cup mayonnaise
- ½ Cup sour cream
- 1 Tbs whole grain mustard
- 1 teaspoon garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 2 celery ribs, diced small
- 4 green onion white and green parts - chopped, stalks
- 2 Tbs olive oil
- 2 teaspoon apple cider vinegar
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
- Use Russet or Idaho potatoes for a suitable texture in the salad.
- Test potato doneness with a fork and remove them as soon as they are easily pierced to prevent overcooking.
- If using table salt instead of kosher salt, reduce the salt amount by half.
- Add 3 to 5 boiled eggs to vary the flavor and texture of the salad.
- Lemon juice can be substituted for apple cider vinegar to adjust acidity.
Nutrition Information
Show DetailsNutrition 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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Overall Rating
5
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