Tips and variations for perfect potato salad.
Everyday Food, June 2007
- For a potato salad that doesn't end up mushy, use waxy potatoes, which keep their shape better than starchy baking potatoes.
- For even cooking, make sure the potatoes are cut into uniform pieces.
- For a hint of sweetness, add a pinch of sugar to the vinegar mixture. For extra tang, sub in sour cream for some of the mayonnaise.
- For warm-weather picnics, make a no-mayo version: replace the mayo in my basic recipe with 1/2 cup olive oil whisked with 1 tablespoon Dijon mustard.
- For balanced flavor, keep your mix-ins simple (but still be creative). I like celery and hard-cooked egg. Take it easy on salty and acidic ingredients (combining, say, pickles, capers, and olives would be too much).
Mix-and-Match Mix-Ins (add after salad cools)