For the perfect potato salad, you should boil your potatoes for about 15 minutes in salted water or until they are just tender and easily pierced with a fork. Most important is to not overcook the potatoes, as this will yield mushy or mealy salad.
To make Hellmann's potato salad, combine 2 pounds diced, boiled potatoes with 2 tablespoons white vinegar, 1 teaspoon sugar, 1/2 cup chopped celery, 1/2 cup diced onion and 1 cup mayonnaise. Add salt and pepper to taste, and chill the potato salad before serving if desired.
Waxy potatoes that are low in starch are best for making potato salad. These types of potatoes include the red-skinned potato, yellow potato, fingerling potato, white potato and purple/blue potato.
One good potato salad recipe requires the following ingredients: five potatoes, three eggs, one cup of chopped celery,1/2 cup of chopped onion, 1/2 cup of sweet pickle relish, 1/4 teaspoon of garlic salt and 1/4 teaspoon of celery salt. These ingredients are then combined with a seasoned dressing.
It is not dangerous to freeze and then thaw potato salad, so yes it can be frozen. That said, the results of a frozen and thawed potato salad are less than palatable.
Potatoes that make good potato salad are Yellow Finn, Yukon Gold and red. These potatoes have waxy skin and do not disintegrate when they are chopped and mixed with other ingredients.
A quick and easy potato salad recipe combines boiled potatoes with celery, red onion, salt, black pepper and a creamy mustard and buttermilk mayonnaise. The trick to maximizing flavor is to let it sit for a few hours in a refrigerator.
Potato salad can be refrigerated for three to five days after preparation. For best results, the salad should be stored in a container with a tight-fitting lid to prevent moisture and contaminants from entering. Because potato salad does not freeze well, freezing is not recommended to extend its she
Potato salad keeps for an average of three to four days in the refrigerator. This time can vary based on other factors, including what type of mayonnaise was used and whether the potato salad was kept without refrigeration for any length of time.
Making potato salad for a party of 80 requires at least 28 pounds of potatoes, which makes 40 pounds of finished salad. This amount is sufficient for a party with buffet-style service, and it allows for second helpings and extra people.