My brother-in-law swore by boiling potatoes whole for potato salad and I finally tried it

He said it keeps them from getting waterlogged and makes the salad creamier. I always diced them first, so I was sure he was wrong. I boiled three russet potatoes whole for about 25 minutes, peeled them after, and mixed them in. The texture was way better, not mushy at all. Has anyone else tried this method, or is there a better trick?

3 comments

3 Comments

eric_murray261mo ago

Saw a cooking show that backed up what @bennett.noah said. They explained boiling them whole keeps the starch inside, so they don't get soggy. It really does make a firmer, better potato salad.

felixfisher26d ago

Tried that method myself last weekend and it worked way better than I expected

bennett.noah1mo ago

My buddy Steve in Cleveland does this with red potatoes for his cookouts. He swears the skins just slip right off after boiling and the salad holds together better. I tried it once and it was a game changer for texture.