Easy French Potato Salad Recipe (2024)

FAQs

How to keep potatoes from falling apart when making potato salad? ›

Taste of Home Deputy Food Editor James Schend suggests adding a tablespoon or two of apple cider vinegar to the water before it comes to a simmer, which will help create a “crust” on the potatoes. This way, they'll be less likely to fall apart.

Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika.

Ingredients For

In a bowl, mix the egg yolks, white wine vinegar, Burgundy mustard and salt. Whisk it all together. Then, gradually add the oil while continuing to whisk. It is important to add the oil little by little, especially at the beginning.

Key Ingredients in Potato Salad

Mayonnaise: Use mayonnaise and a touch of mustard to bind the potatoes and mix-ins together. Celery: Add some crunch to the potato salad with chopped celery. Hard-boiled eggs: Classic potato salad recipes often include diced hard-boiled eggs.

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.

Some people say potato salad tastes better the next day. Even if you're not in that camp, you need to allow about one hour for the potatoes to cool before adding the mayonnaise.

Much of this depends on what type of potato you are using. If you're going for the starchy potato, I would peel it first, then cut it into bite-sized pieces and boil it. Other potatoes have thinner skin and I think seeing the skin of potato adds some interest to the salad.

Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined. For best flavor, chill potato salad in the refrigerator until chilled or overnight before serving.

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture.

Should you add salt to water when boiling potatoes for potato salad? ›

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.

Not Getting The Cook Time Right

It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture. Defer to your recipe for specific cook times, which depend on the type of potato being used, but a good rule of thumb is to boil them until you can pierce the spuds with a fork.

Because of their starch content, french fries are a high-glycemic food, posing a cardiovascular and metabolic health risk. However, they are high in fibre, water, and nutrients, which are beneficial. Therefore, limiting them and viewing them as an unhealthy once-in-a-while treat rather than a staple may be wise.

potato, the ~ pomme de terre, la ~ (f) Noun.

'Pomme de terre' is how you say potato in French, and it literally translates to 'apple of the earth'.