Hoosiers can definitely agree on one thing and that is, we love potato salad – Indiana summertime treat.
Potato Salad – Indiana Summertime Treat
Hoosiers can definitely agree on one thing and that is, we love our potatoes. These tubers are grown in backyard gardens across the state, including of course here in Central Indiana. Each of us eats about a whopping 130 pounds per year!
During the summer months, you can safely bet that loads of potatoes find their way into the ubiquitous potato salad. Despite regional interpretations, there’s really one basic way to make this popular dish.
Tips for Perfect Potato Salad
- Cut to size. Cut potatoes into uniform shapes and sizes so they’ll cook evenly. If they’re different sizes, some will become mushy while others still have an undesirable crunch. Removing the skins or leaving them on is purely a personal preference but leaving them on helps the potatoes hold their shape.
- Start with the right potato. Waxy, low starch varieties like red-skinned potatoes, Yukon Golds, and fingerlings work best in potato salads. When cooked properly, they don’t become mushy.
- Use cold water. Be sure to start with cold water when boiling potatoes. This works to solidify the outer surfaces and helps prevent them from getting too soft as the interior cooks. Check doneness with the point of a paring knife. Pull them from the heat and drain just before they’re completely tender. They’ll continue to cook until thoroughly cooled.
- Add dressing. Make the dressing while the potatoes cook and toss them with the dressing while they’re still warm so they’ll absorb maximum flavor. Even if you prefer chilled potato salad, the end result will taste better if you season the potatoes and dress them while they’re still warm. Then chill.
- Add additional flavors and ingredients. Customize your salad. Add your favorite veggies, fresh herbs, canned beans, or salad greens to add texture and flavor. If you are using dairy products like sour cream, allow the potatoes to cool slightly before tossing to prevent curdling.
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