![]() Place the potatoes in a sauce pan and cover by about an inch with COLD water.I like ½-inch pieces (or slightly larger, but not smaller). Peel the potatoes if using russets or Yukon gold.(Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!) The solution is to stand in front of the stove and take care of your potatoes, and if you must multitask, as I often do, make sure it’s something that doesn’t move you away from that space. Since the size of your dice may vary, and the amount of potatoes and the amount of water they’re cooked in will likely change a bit each time you make them, all of that adds up to variables that don’t always respond the same to a set cooking time. Using a timer is helpful, but nothing replaces being there. To cook perfect potatoes for potato salad, whichever type you choose, the key is to stay close to the pot and check the potatoes frequently for doneness. And I’m no Irishman, despite my first name. They may be pretty, and God knows I love the pretty, but the Lebanese dressing fell to the bottom of the bowl and the potatoes tasted simply like insipid boiled potatoes. The Yukon gold were great in that they held their shape so well and had that buttery golden color, but they didn’t take on the flavor of the dressing as well as russets. I had never made it with anything but russets, so just to be sure we weren’t missing out on something special, I auditioned all three varieties of potatoes. They absorb flavor more readily than Yukon gold or red potatoes, which is key to making our super delicious, super healthy potato salad. ![]() Yet the very thing about russets-their desire to go for mush-is what makes them taste so good in Lebanese potato salad. This means that really starchy potatoes, like russet or Idaho (the ones used for baked potatoes), are going to break down more quickly in boiling water than low-starch Yukon gold or red/new potatoes. Take them 30 seconds beyond just right, and here come the mashed potatoes.Īs we discussed yesterday, different types of potatoes have varying levels of starch. ![]() They are a little like pasta in this regard, but potatoes don’t have the same breaking point leeway that pasta has. Perhaps the most vexing thing about making potato salad is cooking the potatoes properly. ![]()
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