미국 감자협회 경고
참고: 타사에서 관리하는 웹사이트 링크를 클릭했으며 미국 감자협회 한국지사 웹사이트를 나가려고 합니다. 이 외부링크는 제3자 웹사이트, 회사 또는 단체의 소유로 미국 감자협회는 연결된 링크 내용의 사실과 본질에 대한 책임을 지지 않습니다.
계속하려면 ‘확인’을 클릭하고, 사용 중인 potatoesusa-korea.com 으로 돌아가려면 ‘취소’를 눌러주시길 바랍니다.
참고: 타사에서 관리하는 웹사이트 링크를 클릭했으며 미국 감자협회 한국지사 웹사이트를 나가려고 합니다. 이 외부링크는 제3자 웹사이트, 회사 또는 단체의 소유로 미국 감자협회는 연결된 링크 내용의 사실과 본질에 대한 책임을 지지 않습니다.
계속하려면 ‘확인’을 클릭하고, 사용 중인 potatoesusa-korea.com 으로 돌아가려면 ‘취소’를 눌러주시길 바랍니다.
Potato salads make for a great accompaniment to many family gatherings.
Making the perfect potato salad starts with selecting the type of potato, russet, red, white, yellow, purple, fingerling, or petite. Different potatoes have different properties. Similar to pairing pasta to the type of sauce, you will want to pair the right type of potato with the type of dressing. Dressings for potato salads can vary greatly, however they are usually divided between creamy dressings (mayo-based) and oil/vinegar-based dressings. Mostly potato salads are served cold, but some are served warm such as German-style potato salad.
Large Stock Pot
Colander
Large Bowl
Rubber Spatula
Peel and chop potatoes. Soak potatoes in water, then drain and rinse. In a stock pot, combine rinsed potatoes with 2 quarts water, salt, sugar and vinegar and bring to a boil over high heat.
Reduce to simmer, cook 10-15min until potatoes are tender. Stir occasionally.
Drain and rinse potatoes and transfer them to a rimmed baking sheet. Spread into an even layer, sprinkle with vinegar and let them cool 30min at room temp.
Meanwhile, combine 2tbsp of vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using) in a large bowl. Stir with spatula.
Fold potatoes and chopped eggs (if using) into the mixture and season with salt and pepper. Cover and place in the fridge for at least 1 hour before serving. Salad can stay refrigerated up to 3 days.
Click to learn about all the potato types.
Why does my potato salad get 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. Click for the classic American potato salad recipe.
What are the best potatoes for potato salad?
Any potatoes can be used for potato salad. For potatoes that will retain their shape and texture, choose potatoes with lower starch content such as reds, yellows, and whites. However, russets, blues, and purples can also be used; even fingerling potatoes and petite potatoes can make a great potato salad.
How do you boil potatoes for potato salad?
Dice your favorite potatoes into 1-2 inch dice. Soak the potatoes in cold water for about 15 minutes. Rinse the potatoes under cold water in a colander and place them into a large pot. Cover the potatoes with cold water and add some salt, some sugar, and some vinegar. Bring the potatoes to a boil and reduce the heat to a simmer. Cook the potatoes for 25-35 minutes or until they are fork-tender.
Can potato salad be made the day before?
Yes, a potato salad gets even better if left to sit overnight in the refrigerator. The flavors combine, and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.
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