My Easy Trick for the Best Ever Potato Salad

It adds flavor and prevents the potatoes from becoming mushy. Adding vinegar to the cooking water infuses the potatoes and prevents them from falling apart. Warm potatoes absorb dressing better, resulting in a more flavorful and creamy potato salad. One of my aunts who worked in the deli business for decades used to make adelicious warm potato saladthat was little more than boiled potatoes tossed in whole-grain mustard. When I craved a creamy element, I’d add a dollop of mayo or sour cream to my serving when she wasn’t looking. In doing that, I realized that infusing the tubers with a hint of tang was the step I’d been missing when making my classic version. At first, I wasn’t sure why her potatoes seemed to hold more flavor than mine, which didn’t taste like much beneath the dressing—so I did some digging into the science to find out. I learned that potatoes absorb flavors better when they’re hot, which means the mustard in her recipe was making its way beyond the surface. It dawned on me that I could start this process in the pot byadding vinegar to the cooking water. Why I Add Vinegar to My Potato Cooking Water Not only doesvinegar infuse the potatoes with a hint of sharpnessthat balances rich dressings, but it also acts as a glue that aids in maintaining structure while the potatoes are boiling. In other words, it prevents them from falling apart in the pot. Because this method works well with any potato salad recipe, you can simply start with this step when making your favorite version. Here’s how I do it. Related Stories How To Make Your Potato Salad More Flavorful I cut the potatoes into about 1/2-inch pieces. They cook faster and more evenly this way, cool down quicker, and

It adds flavor and prevents the potatoes from becoming mushy.