Instant Pot Potato Salad Recipe (2024)

FAQs

What not to do when making potato salad? ›

The key is to allow the potatoes to dry and become cold before you make the salad. If you cut hot, boiled potatoes, they tend to crumble. If you wait until they had time to dry (may I suggest laying them out on a plate or casserole dish during this time) and cold, they cut nicer.

If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them. Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a large pot, and cover them with water.

Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.

Although not all potato salad recipes call for mayo, many (if not most) of them do, so you'll want to know when to add it to avoid making a mess. If you are using a mayo- or cream-based dressing for your salad, it's important to wait for the potatoes to cool before you start dressing them.

Waxy potatoes can be cooked whole or cut, with or without the skin. Starchy potatoes should be cooked whole with the skin on, then peeled and cut after they're cooked. Select medium Russet potatoes, not large ones, to ensure the skin doesn't split while cooking.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one.

How do you keep potato salad from getting watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.

Excess starch can make potatoes gummy or gluey.

Rinsing potatoes with cold water prior to boiling helps remove excess starch. Rinsing with hot water immediately after boiling can remove even more starch.

Considering potatoes are the main ingredient, over- or undercooking them can lead to a less-than-perfect side dish. If you overcook them, the result is a mushy, grainy mess. And if you undercook them, you end up with crunchy (not in a good way) potatoes.

The starch in potatoes is held together by pectin. When that pectin breaks down too quickly in the boiling process, mushy potatoes result. Adding vinegar to the water fixes that problem because, as López-Alt explains, “pectin breaks down much more slowly in acidic environments.”

But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.

Not Getting The Cook Time Right

If you overcook them, the result is a mushy, grainy mess. And if you undercook them, you end up with crunchy (not in a good way) potatoes. It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture.

A: Here are the USDA guidelines: To prepare, once potatoes are cooked and mixture has mayonnaise added then “cool to 70º F in 2 hrs or less and then to 41°F in 4 hrs or less.” Note, the USDA recommends that “if the potato salad was held in excess of 41°F for over two hours, then discard.”

If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.