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| Preparing Potato Salad |
| Use low- to medium-starch potatoes for salads; high-starch potatoes absorb water readily and do not hold their shape. Low- to medium-starch potatoes include Red Bliss, Yukon Gold, all-purpose white, Fingerling, and White Rose.
Select potatoes of the same size so they cook uniformly. Cover the potatoes with cold water, bring to a boil, and cook until done. Test for doneness with a knife, which lets in less water than a fork. When they're ready, the knife will go in easily.
Cooking potatoes with the skin on will preserve their shape and add flavor.
Most potato salads benefit from a short chilling in the refrigerator. |
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