To make the best potato salad using russet potatoes, you want them to be tender but firm enough to hold their shape when mixed with the dressing. Here's a step-by-step guide on the best way to cook russet potatoes for potato salad:
Ingredients:
- 2 pounds russet potatoes (about 4 medium-sized potatoes)
- Water for boiling
- 1 teaspoon salt (for the cooking water)
Instructions:
Wash and peel the potatoes: Rinse the russet potatoes thoroughly under cold running water to remove any dirt. Peel the potatoes using a vegetable peeler or a paring knife.
Cut the potatoes: Dice the peeled russet potatoes into evenly sized cubes, about 1/2 to 3/4 inch in size. Try to keep the pieces as uniform as possible to ensure even cooking.
Boil the potatoes: In a large pot, add enough water to cover the diced potatoes, and then add a teaspoon of salt to the water. Bring the water to a boil over high heat.
Cook the potatoes: Once the water is boiling, carefully add the diced potatoes to the pot. Lower the heat to medium and let the potatoes simmer for about 10-15 minutes or until they are just tender when pierced with a fork. Be careful not to overcook them, as they can become mushy and won't hold up well in the potato salad.
Check for doneness: To check if the potatoes are cooked, insert a fork into a couple of pieces. The fork should easily go through the potato without much resistance, but the potato should not be falling apart.
Drain and cool: Once the potatoes are done, drain them in a colander and rinse them briefly with cold water to stop the cooking process. This will also help cool down the potatoes quickly.
Prepare the potato salad: Now that your cooked and cooled russet potatoes are ready, you can mix them with the other ingredients for your potato salad. Common additions include chopped hard-boiled eggs, diced celery, diced red onion, mayonnaise, Dijon mustard, chopped fresh herbs like parsley or dill, salt, pepper, and a dash of vinegar or lemon juice for added flavor.
Chill before serving: After preparing the potato salad, cover it and refrigerate for at least a couple of hours before serving. This allows the flavors to meld together, resulting in a more delicious and well-incorporated potato salad.
With these steps, you'll have perfectly cooked russet potatoes that hold their shape and add a wonderful texture to your potato salad. Enjoy!