Our 10 most popular recipes for the month delivered right to your inbox!
There are some things that Money just cannot buy, Manners, Morals and Intelligence.
I agree with you just alittle of the potatoe mixes with the egg and mayo making it a nice texture. I also do not add any onion until just before serving.... it keeps the onion from absorbing into the salad. I like to taste the onion when I bite into it and it not be a part of the origional flavor. I make up my mayo mixture the evening before I intend to serve it so the seasonings blend well. : )
I just made some really good potato salad and I used yellow potatoes. What I found to help the potatoes to not get mushy is to not over cook but also instead of mixing the ingredients I folded them in. Works great. I hope this helps.
I have used all three of the potatoes listed, Red, Yukon and Russet.
They all work well, but I find that the russet hold up best. And it adds so much more of a potato taste.
Draw back is that day 2 it seems drier.
I agree baking the potato verses boiling is wonderful.
Water just seems to cook out some of the potato taste. Plus they have a tendency to fall apart if over cooked or if they are old potatoes.
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
© RDA Enthusiast Brands, 2013