As summer approaches and the weather gets warmer, many Americans are likely looking forward to al fresco dining, relaxing barbecues and outdoor picnics. And what could be better for these great summer events than potato salad? This classic American dish is easy to make, loved by all and fun to experiment with. However, there are a few common mistakes that can turn your recipe from a picnic hit to a miss. Read on to learn how you can avoid these missteps and create a dish your family and friends will remember for years to come!
Pay Attention to Your Potatoes
While many people think that any potato will do for their salad, waxy potatoes are best: look for new potatoes, red bliss and fingerlings. Once you have a kind you like, try to cut your potatoes into equal pieces to promote equal cooking, and then simmer them in salted water instead of boiling. This will bring out the potatoes’ natural flavor and create a great, well-cooked texture.
Add Ingredients in the Right Order
If you’re using a vinagrette, make sure to apply it while the potatoes are still warm so that the dressing can permeate the dish instead of running to the bottom of the bowl. Meanwhile, if you’re using mayonnaise, you should wait at least 30 minutes until mixing, or it will melt into an oily mess. Finally, unless you’re serving the dish warm, add your dill spices and other seasonings to the salad once it has chilled to keep the flavor from fading in the refrigerator.
Get Creative With Your Additions
Potatoes are great on their own, but it isn’t a potato salad without celery and carrots, hard boiled eggs and seasonings. Many people like using dill spices or pickle juice for the latter, but you can also try dill pollen to improve your culinary experience. You can even try unexpected ingredients like the fennel plant or fennel pollen. And if you don’t like mayonnaise, trying switching out your base for yogurt or sour cream.
What tips and tricks do you recommend for an excellent potato salad? Share them in the comments below! More research here.