Featured Recipe
Chunky Tangy Potato Salad
By Kate
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Cubed potatoes boiled till just tender. Salt and vinegar in the water for seasoning punch. Dressing blends horseradish mustard, mayo, and chopped capers instead of relish. Hard-boiled eggs and diced white onion fold in. Toss gently. Chill optional but flavors marry better cold. Salt and freshly ground black pepper adjust at the end. Simple, straightforward. Visual cues and texture focus for the right doneness. Practical tips and tricks on peeling, cooking, and seasoning. Substitutions included for mayo, mustard, and add-ons to switch profile. Reliable for any season, any meal.
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Prep:
18 min
Cook:
12 min
Total:
30 min
Serves:
6 servings
potato salad
sides
American cuisine
potato recipes
Introduction
Potato salad isn’t just a side; controlling moisture, seasoning, and texture make the difference between dull and memorable. Forget mushy gloopy piles. Start with Yukon Golds — creamy texture but hold shape. Potatoes absorb seasoning during cooking, crucial step often skipped. Vinegar post-drainage fights gluey starch buildup and adds punchiness. Replace boring yellow mustard with horseradish mustard to add subtle heat and depth. Instead of sugary relish, chopped capers bring balance without cloying sweetness. Eggs add richness, diced white onion brings snap. Chill or serve warm — two moods, same solid base. It’s about recognising the moment when potatoes yield under fork but not collapse. Avoid waterlogged. Toss carefully, don’t break — individual pieces keep their identity. Salt multiple times not just once. This salad has layers of flavor and texture if treated right.
Ingredients
About the ingredients
Yukon Gold potatoes are ideal; waxy enough for holding shape, creamy enough for mouthfeel. Russets on hand? Fine but be extra gentle when boiling, they’re starchier and can fall apart quicker. Salt in boiling water is key — seasons inside cells, not just surface. Mayonnaise is classic but Greek yogurt can lighten it, add tang. Substitute horseradish mustard with a good Dijon if you want milder heat. Capers replace sweet relish; if you want brightness without brine, chopped dill pickles or olives are fine. Eggs add creamy texture and protein — can skip or double up. White onion provides sharp bite, can use shallot if preferred. Adjust amounts of onion and capers to taste; some prefer gentler onion flavor or more tang.
Method
Technique Tips
Size uniformity in potato cubes means even cooking; bigger pieces take longer. Start potatoes in cold water so they cook through evenly — hot water risks crust on outside, raw inside. Don’t overboil or they’ll get waterlogged and fall apart. Testing with fork every few minutes helps avoid mush. Drain quickly, sprinkle vinegar immediately while warm — stops excess starch, brightens the base. Whisk dressing ingredients in advance for smooth blend; horseradish mustard adds more than punch, it emulsifies. Folding salad gently keeps potato pieces intact; vigorous stirring releases starch, gummy texture. Salt often — potatoes need layers of seasoning. After refrigeration, taste and adjust salt and pepper. Warm salad right after mixing if serving immediately; flavors will be punchier but less melded. For leftovers, reheating slowly and gently necessary, or serve chilled well covered.
Chef's Notes
- 💡 Uniform cubes are key. Aim for 3/4 inch. Larger pieces slow cooking, better shape. Start in cold water. Ensures even cooking. Rinse before peeling. Combines well for texture at finish. Salt water well; make it taste like the sea.
- 💡 Check potatoes often, fork in, should yield but not fall apart. 10-12 minutes max. Over boil? Gummy mess. Keep eyes peeled. Drain right away. Vinegar splash prevents stickiness, brightens flavors. Think layers of seasoning.
- 💡 Chill for depth of flavor, but serve warm if needed. Gently fold salad, resist smashing — keep those potato shapes. Whisk dressing first. Horseradish mustard adds a punch; emulsifies dressing too. Capers bring briny balance.
- 💡 Leftovers? Reheat gently covered. Microwave, damp paper towel keeps moisture. Or, serve cold next day. Salt again if refrigerated; flavors change. Potatoes are flavorful but need seasoning layers. Adjust for taste throughout.
- 💡 Use Greek yogurt instead of mayo. Cuts calories; adds tang. Toss in chopped dill pickles if you miss sweetness; olives work too. Got shallots? Use instead of onion; adds gentler bite. Adjust onion/caper amounts to taste.
