Greek Potato Salad Recipe - Cookin' Canuck (2024)

FAQs

How to make potato salad Martha Stewart? ›

In most cases, yes. Rinsing them in cold water cools them so they're a closer temperature to making the potato salad, which you'd want cold.

When you factor in the other ingredients (such as mayonnaise) this reduces the usable shelf life even more. Because of this combination, I suggest cooking the potatoes on Saturday afternoon, refrigerating, then finish prepping the potato salad that evening or Sunday morning and consuming within two days.

Cook the potatoes properly: Overcooking potatoes can cause them to become too soft and mushy. To prevent this, boil the potatoes until they are just tender, but not falling apart. Drain the potatoes and let them cool completely before adding the dressing.

The Type of Potato Matters: Waxy Is Better than Starchy

Waxy: These thin-skinned potatoes have the least amount of starch and retain their shape well when boiled, making them our favorite for potato salad. Thin skins also mean that peeling is optional if you're short on time or like a more rustic salad.

Louis Pappas was a camp cook, depending upon the locals to help feed his troops. There was not enough protein available to give substance to the vegetables that he could procure. Thus he decided that “his boys” needed sturdier food and added the potatoes.

Key Ingredients in Potato Salad

Mayonnaise: Use mayonnaise and a touch of mustard to bind the potatoes and mix-ins together. Celery: Add some crunch to the potato salad with chopped celery. Hard-boiled eggs: Classic potato salad recipes often include diced hard-boiled eggs.

A classic side dish for homemade lunch boxes or bento picnics, a Japanese potato salad is made with boiled russet potatoes, vegetables, boiled eggs and, often, ham, all seasoned with rice vinegar and tangy Japanese Kewpie mayonnaise.

Instead, try steaming your potatoes. Your taste buds (and lunch guests) will thank you. To avoid an overly watery potato salad, you need to start at the source. As Taste of Home reveals, submerging your potatoes and boiling them means they're going to absorb water and likely produce a more watery salad.

Why are my potatoes hard in my potato salad? ›

Undercooking or Overcooking The Potatoes

Don't let them cook long enough, and you'll be left with firm, crunchy potatoes — not a texture potatoes should ever take on in this dish. Cook them too long, and you'll have mushy potatoes. → Follow this tip: The potatoes should be cooked so they're soft, tender, and creamy.

Assuming your potato salad is stored in the refrigerator, the USDA recommends that it be consumed within five days of when it was mad. But keep in mind, five days is intended as the absolute maximum and this rule only applies if the salad was held at a temperature below the danger zone range the entire time.