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Thread: Making potato salad with boiled potatoes

  1. #1
    Mastermind Guest

    Default Making potato salad with boiled potatoes

    Better to boil potatoes whole to cook in flavor or cut potatoes to
    shorten cooking time?

  2. #2
    Wayne Boatwright Guest

    Default Re: Making potato salad with boiled potatoes

    On Sun 09 Mar 2008 08:47:39p, Mastermind told us...

    > Better to boil potatoes whole to cook in flavor or cut potatoes to
    > shorten cooking time?
    >


    I've done it both ways. Can't taste much difference.

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 03(III)/09(IX)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    11wks 3hrs
    -------------------------------------------
    Cats Know Their Rights.
    -------------------------------------------



  3. #3
    Julie Bove Guest

    Default Re: Making potato salad with boiled potatoes


    "Mastermind" <[email protected]> wrote in message
    news:fr2b0o$4jk$[email protected]..
    > Better to boil potatoes whole to cook in flavor or cut potatoes to shorten
    > cooking time?


    I cook them whole and then cut them. The reason being if you cut them and
    then cook, they tend not to hold together so well.



  4. #4
    Stan Horwitz Guest

    Default Re: Making potato salad with boiled potatoes

    In article <fr2b0o$4jk$[email protected]>, Mastermind <[email protected]>
    wrote:

    > Better to boil potatoes whole to cook in flavor or cut potatoes to
    > shorten cooking time?


    Whatever works best for you.

  5. #5
    Sheldon Guest

    Default Re: Making potato salad with boiled potatoes

    Mastermindless wrote:
    >
    > Better to boil potatoes whole to cook in flavor or cut potatoes to
    > shorten cooking time?


    Don't you mean to cook potatoes with peel or not to keep in flavor..
    if peeled it doesn't matter if cut or not regarding flavor retention.
    Naturally smaller potatoes cook faster but how much faster you
    talking... more imporatanly that all are about the same size whether
    cut or not so they all cook in about the same time. And always start
    potatoes in cold water so they will cook evenly.


  6. #6
    hahabogus Guest

    Default Re: Making potato salad with boiled potatoes

    "Julie Bove" <[email protected]> wrote in
    news:GN2Bj.5552$FG2.1072@trndny08:

    >
    > "Mastermind" <[email protected]> wrote in message
    > news:fr2b0o$4jk$[email protected]..
    >> Better to boil potatoes whole to cook in flavor or cut potatoes to
    >> shorten cooking time?

    >
    > I cook them whole and then cut them. The reason being if you cut them
    > and then cook, they tend not to hold together so well.
    >
    >
    >


    Potatoes for potato salad?. I bake them.

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  7. #7
    Melba's Jammin' Guest

    Default Re: Making potato salad with boiled potatoes

    In article <fr2b0o$4jk$[email protected]>, Mastermind <[email protected]>
    wrote:

    > Better to boil potatoes whole to cook in flavor or cut potatoes to
    > shorten cooking time?



    "Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or slice.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://www.caringbridge.org/visit/amytaylor
    Surgery went well. Now the hard recovery begins.

  8. #8
    King's Crown Guest

    Default Re: Making potato salad with boiled potatoes


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <fr2b0o$4jk$[email protected]>, Mastermind <[email protected]>
    > wrote:
    >
    >> Better to boil potatoes whole to cook in flavor or cut potatoes to
    >> shorten cooking time?

    >
    >
    > "Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or slice.
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://www.caringbridge.org/visit/amytaylor
    > Surgery went well. Now the hard recovery begins.


    ""Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or slice."
    That's exactly how I make my potato salad. I think boiling makes a moister
    potato for the salad than a baked one.

    Lynne



  9. #9
    hahabogus Guest

    Default Re: Making potato salad with boiled potatoes

    "King's Crown" <[email protected]> wrote in
    news:gK-dnVwT6rrLCkjanZ2dnUVZ_qSonZ2d@comcast.com:

    >
    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    >> In article <fr2b0o$4jk$[email protected]>, Mastermind <[email protected]>
    >> wrote:
    >>
    >>> Better to boil potatoes whole to cook in flavor or cut potatoes to
    >>> shorten cooking time?

    >>
    >>
    >> "Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or
    >> slice. --
    >> -Barb, Mother Superior, HOSSSPoJ
    >> http://www.caringbridge.org/visit/amytaylor
    >> Surgery went well. Now the hard recovery begins.

    >
    > ""Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or
    > slice." That's exactly how I make my potato salad. I think boiling
    > makes a moister potato for the salad than a baked one.
    >
    > Lynne
    >
    >
    >


    I feel a baked potato soaks up more of the dressing and therefore mixes
    in better. Either way day old fridge stored taters make for a better
    salad.

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  10. #10
    Wayne Boatwright Guest

    Default Re: Making potato salad with boiled potatoes

    On Mon 10 Mar 2008 01:30:37p, hahabogus told us...

    > "King's Crown" <[email protected]> wrote in
    > news:[email protected]:
    >
    >>
    >> "Melba's Jammin'" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> In article <fr2b0o$4jk$[email protected]>, Mastermind <[email protected]>
    >>> wrote:
    >>>
    >>>> Better to boil potatoes whole to cook in flavor or cut potatoes to
    >>>> shorten cooking time?
    >>>
    >>>
    >>> "Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or
    >>> slice. --
    >>> -Barb, Mother Superior, HOSSSPoJ
    >>> http://www.caringbridge.org/visit/amytaylor Surgery went well. Now
    >>> the hard recovery begins.

    >>
    >> ""Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or
    >> slice." That's exactly how I make my potato salad. I think boiling
    >> makes a moister potato for the salad than a baked one.
    >>
    >> Lynne
    >>
    >>
    >>

    >
    > I feel a baked potato soaks up more of the dressing and therefore mixes
    > in better. Either way day old fridge stored taters make for a better
    > salad.
    >


    Alan, are you saying that you bake the potatoes or that you use baking
    potatoes but cook them in water? I do the latter. I agree that a non-waxy
    potato absorbs more of the dressing and flavor.

    I peel and cut into desired size dice, then boil very gently until just
    done. Drain well, and while still hot toss with a bit of vinaigrette or
    cider vinegar. The potatoes soak this right up. I usually add a bit of
    celery seed and dill weed at this point, too. Then allow them to cool
    completely before mixing with other ingredients and dressing.

    --
    Wayne Boatwright
    -------------------------------------------
    Monday, 03(III)/10(X)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    10wks 6dys 7hrs 10mins
    -------------------------------------------
    Power corrupts; absolute power is even
    more fun.
    -------------------------------------------


  11. #11
    hahabogus Guest

    Default Re: Making potato salad with boiled potatoes

    Wayne Boatwright <[email protected]> wrote in
    news:[email protected] 3.184:

    > On Mon 10 Mar 2008 01:30:37p, hahabogus told us...
    >
    >> "King's Crown" <[email protected]> wrote in
    >> news:[email protected]:
    >>
    >>>
    >>> "Melba's Jammin'" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> In article <fr2b0o$4jk$[email protected]>, Mastermind
    >>>> <[email protected]> wrote:
    >>>>
    >>>>> Better to boil potatoes whole to cook in flavor or cut potatoes to
    >>>>> shorten cooking time?
    >>>>
    >>>>
    >>>> "Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or
    >>>> slice. --
    >>>> -Barb, Mother Superior, HOSSSPoJ
    >>>> http://www.caringbridge.org/visit/amytaylor Surgery went well. Now
    >>>> the hard recovery begins.
    >>>
    >>> ""Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or
    >>> slice." That's exactly how I make my potato salad. I think boiling
    >>> makes a moister potato for the salad than a baked one.
    >>>
    >>> Lynne
    >>>
    >>>
    >>>

    >>
    >> I feel a baked potato soaks up more of the dressing and therefore
    >> mixes in better. Either way day old fridge stored taters make for a
    >> better salad.
    >>

    >
    > Alan, are you saying that you bake the potatoes or that you use baking
    > potatoes but cook them in water? I do the latter. I agree that a
    > non-waxy potato absorbs more of the dressing and flavor.
    >
    > I peel and cut into desired size dice, then boil very gently until
    > just done. Drain well, and while still hot toss with a bit of
    > vinaigrette or cider vinegar. The potatoes soak this right up. I
    > usually add a bit of celery seed and dill weed at this point, too.
    > Then allow them to cool completely before mixing with other
    > ingredients and dressing.
    >


    I'm saying I take red or waxy potatoes and bake them @ around 450F till
    the skin is crispy and make noise when lightly handled (about 45 to 60
    minutes) ...cool, peel, dice and make potato salad. I imagine even Yukons
    would work...but I'm a red potato user; almost fanatical about them..

    I used to, in the past, boil peeled and quartered waxy spuds and keep
    them overnight in the fridge to dry a bit, before making potato salad.
    But I prefer the baked method these days. I find I like the taste better.

    I also kinda follow a penzeys idea and have introduced about 1/2 to 1 tsp
    of cury powder to a large batch of potato salad. Again I just like the
    difference it makes in taste.

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  12. #12
    blake murphy Guest

    Default Re: Making potato salad with boiled potatoes

    On Mon, 10 Mar 2008 23:53:33 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >On Mon 10 Mar 2008 01:30:37p, hahabogus told us...
    >
    >> "King's Crown" <[email protected]> wrote in
    >> news:[email protected]:
    >>


    >> I feel a baked potato soaks up more of the dressing and therefore mixes
    >> in better. Either way day old fridge stored taters make for a better
    >> salad.
    >>

    >
    >Alan, are you saying that you bake the potatoes or that you use baking
    >potatoes but cook them in water? I do the latter. I agree that a non-waxy
    >potato absorbs more of the dressing and flavor.
    >
    >I peel and cut into desired size dice, then boil very gently until just
    >done. Drain well, and while still hot toss with a bit of vinaigrette or
    >cider vinegar. The potatoes soak this right up. I usually add a bit of
    >celery seed and dill weed at this point, too. Then allow them to cool
    >completely before mixing with other ingredients and dressing.


    i think the 'while still hot' is the important part. mix salt, oil,
    then your celery or other crunchy vegetable, vinegar then mayonnaise.

    your pal,
    blake

  13. #13
    Wayne Boatwright Guest

    Default Re: Making potato salad with boiled potatoes

    On Tue 11 Mar 2008 10:01:39a, blake murphy told us...

    > On Mon, 10 Mar 2008 23:53:33 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >>On Mon 10 Mar 2008 01:30:37p, hahabogus told us...
    >>
    >>> "King's Crown" <[email protected]> wrote in
    >>> news:[email protected]:
    >>>

    >
    >>> I feel a baked potato soaks up more of the dressing and therefore
    >>> mixes in better. Either way day old fridge stored taters make for a
    >>> better salad.
    >>>

    >>
    >>Alan, are you saying that you bake the potatoes or that you use baking
    >>potatoes but cook them in water? I do the latter. I agree that a
    >>non-waxy potato absorbs more of the dressing and flavor.
    >>
    >>I peel and cut into desired size dice, then boil very gently until just
    >>done. Drain well, and while still hot toss with a bit of vinaigrette or
    >>cider vinegar. The potatoes soak this right up. I usually add a bit of
    >>celery seed and dill weed at this point, too. Then allow them to cool
    >>completely before mixing with other ingredients and dressing.

    >
    > i think the 'while still hot' is the important part. mix salt, oil,
    > then your celery or other crunchy vegetable, vinegar then mayonnaise.
    >
    > your pal,
    > blake
    >


    You're absolutely right.

    --
    Wayne Boatwright
    -------------------------------------------
    Tuesday, 03(III)/11(XI)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    10wks 5dys 13hrs 10mins
    -------------------------------------------
    The last time somebody said, 'I find I
    can write much better with a word
    processor,' I replied, 'They used to
    say the same thing about drugs.' --Roy

  14. #14
    projectile vomit chick Guest

    Default Re: Making potato salad with boiled potatoes

    On Mar 9, 10:47*pm, Mastermind <Masterm...@home.not> wrote:
    > Better to boil potatoes whole to cook in flavor or cut potatoes to
    > shorten cooking time?


    How would boiling them whole cook in flavor, dip****.

  15. #15
    Little Malice Guest

    Default Re: Making potato salad with boiled potatoes

    One time on Usenet, Mastermind <[email protected]> said:

    > Better to boil potatoes whole to cook in flavor or cut potatoes to
    > shorten cooking time?


    Boil whole, then peel and chop when cold. If you cook them already
    chopped, the chunks may not hold together well...

    --
    Jani in WA

  16. #16
    Little Malice Guest

    Default Re: Making potato salad with boiled potatoes

    One time on Usenet, "Julie Bove" <[email protected]> said:
    >
    > "Mastermind" <[email protected]> wrote in message
    > news:fr2b0o$4jk$[email protected]..
    > > Better to boil potatoes whole to cook in flavor or cut potatoes to shorten
    > > cooking time?

    >
    > I cook them whole and then cut them. The reason being if you cut them and
    > then cook, they tend not to hold together so well.


    Heh! I said the same thing. Must be because we live so close... ;-)

    --
    Jani in WA

  17. #17
    Little Malice Guest

    Default Re: Making potato salad with boiled potatoes

    One time on Usenet, Melba's Jammin' <[email protected]> said:
    > In article <fr2b0o$4jk$[email protected]>, Mastermind <[email protected]>
    > wrote:


    > > Better to boil potatoes whole to cook in flavor or cut potatoes to
    > > shorten cooking time?

    >
    >
    > "Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or slice.


    To each their own, Mom, but I like russets for potato salad. I like
    that mealy mouth feel...

    --
    Jani in WA

  18. #18
    Little Malice Guest

    Default Re: Making potato salad with boiled potatoes

    One time on Usenet, hahabogus <[email protected]> said:
    > "King's Crown" <[email protected]> wrote in
    > news:[email protected]:
    > > "Melba's Jammin'" <[email protected]> wrote in message
    > > news:[email protected]..
    > >> In article <fr2b0o$4jk$[email protected]>, Mastermind <[email protected]>
    > >> wrote:


    > >>> Better to boil potatoes whole to cook in flavor or cut potatoes to
    > >>> shorten cooking time?


    > >> "Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or


    > > ""Waxy" type potato. Scrub. Boil. Cool slightly. Peel. Dice or
    > > slice." That's exactly how I make my potato salad. I think boiling
    > > makes a moister potato for the salad than a baked one.


    > I feel a baked potato soaks up more of the dressing and therefore mixes
    > in better. Either way day old fridge stored taters make for a better
    > salad.


    I agree on the "day before" part, Alan -- I boil my spuds and eggs and
    put them in the fridge overnight...

    --
    Jani in WA

  19. #19
    blake murphy Guest

    Default Re: Making potato salad with boiled potatoes

    On Tue, 11 Mar 2008 17:53:09 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >On Tue 11 Mar 2008 10:01:39a, blake murphy told us...
    >
    >> On Mon, 10 Mar 2008 23:53:33 GMT, Wayne Boatwright
    >> <[email protected]> wrote:
    >>
    >>>On Mon 10 Mar 2008 01:30:37p, hahabogus told us...
    >>>
    >>>> "King's Crown" <[email protected]> wrote in
    >>>> news:[email protected]:
    >>>>

    >>
    >>>> I feel a baked potato soaks up more of the dressing and therefore
    >>>> mixes in better. Either way day old fridge stored taters make for a
    >>>> better salad.
    >>>>
    >>>
    >>>Alan, are you saying that you bake the potatoes or that you use baking
    >>>potatoes but cook them in water? I do the latter. I agree that a
    >>>non-waxy potato absorbs more of the dressing and flavor.
    >>>
    >>>I peel and cut into desired size dice, then boil very gently until just
    >>>done. Drain well, and while still hot toss with a bit of vinaigrette or
    >>>cider vinegar. The potatoes soak this right up. I usually add a bit of
    >>>celery seed and dill weed at this point, too. Then allow them to cool
    >>>completely before mixing with other ingredients and dressing.

    >>
    >> i think the 'while still hot' is the important part. mix salt, oil,
    >> then your celery or other crunchy vegetable, vinegar then mayonnaise.
    >>
    >> your pal,
    >> blake
    >>

    >
    >You're absolutely right.


    i cribbed it from 'the everything cookbook,' by betty wason. but it
    seems a sound theory that works in practice. irma rombauer (j.o.c.)
    agrees.

    your pal,
    blake



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