Steps To Making Great Potato Salad

If you only eat and not make potato salad, you would think it is the easiest thing to prepare in the world

. The usual problem is that the potatoes become too mushy making the salad not too inviting to eat. Here are a few tips to help you make great potato salad:

1. Find out how much potato salad you need to prepare and you can do this by determining the number of people you will be feeding. Most kids are not too fond of mushy lumps of potatoes although men love them. Also remember that potato salad is filling although many serving sizes are smaller than you may think.

2. Go for medium sized potatoes. Large potatoes still need to be cut in half because they take a longer time to cook. The Idaho white potato cooks well and is known for its great flavor. Never use red potatoes for your salad because they get too soft and become mushy. The ratio of potatoes to number of people eating is 5: 8-9. When you have figured that out, you only need half a potato for each additional person beyond 9.

3. When preparing the potatoes for boiling, do not peel the skin off. After bringing a large pot of water to a boil, put in the potatoes (cut the big ones in half) and let them boil for about 20 minutes. You will know that they are ready when a knife easily sticks through them. Put the warm potatoes under cool water until the peeling comes off.

4. As the potatoes cool, chop half of a large white onion. Mix the onion with about 1 cup of mayonnaise for starters (I prefer Miracle Whip), 1/2 cup of sweet pickle relish, 1 tsp. salt, and a little pepper in a large bowl. Make sure the ingredients are well blended. Chop the potatoes according to the size you want and put them on top of the mixture. Mix well and add mayonnaise until the mixture reaches your desired consistency. I usually ad more than 1 cup before it's all done. If you want a salad that has fewer calories, you can use fat-free products like yogurt, fat-free sour cream or low fat instead of regular mayonnaise.

5. Chopped hard-boiled eggs make a better tasting potato salad. For a batch of potato salad good for 8 or 9 people, I use 3 eggs. Add the eggs last to prevent them from becoming mushy. Mix everything together and cool before serving. If you leave the salad in the refrigerator overnight before serving, it will taste much better. However, if you don't have that much time, sticking the bowl in the freezer for about 45 minutes to make it cold quick is also okay.

The simple steps discussed above will help you avoid making mistakes that would affect the taste of your potato salad such as peeling away all the potato flavor, overcooking the potatoes or adding ingredients that are really not necessary.

Most of the people who have tasted my potato salad asked for my recipe. I have posted it to share with all of you. Improve on it, make it your own, share and enjoy your version with others. Bon appetite!

by: Alonzo Bolton

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