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My brother-in-law swore by boiling potatoes whole for potato salad and I finally tried it
He said it keeps them from getting waterlogged and makes the salad creamier. I always diced them first, so I was sure he was wrong. I boiled three russet potatoes whole for about 25 minutes, peeled them after, and mixed them in. The texture was way better, not mushy at all. Has anyone else tried this method, or is there a better trick?
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eric_murray265mo ago
Saw a cooking show that backed up what @bennett.noah said. They explained boiling them whole keeps the starch inside, so they don't get soggy. It really does make a firmer, better potato salad.
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felixfisher5mo ago
Tried that method myself last weekend and it worked way better than I expected
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bennett.noah5mo ago
My buddy Steve in Cleveland does this with red potatoes for his cookouts. He swears the skins just slip right off after boiling and the salad holds together better. I tried it once and it was a game changer for texture.
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