This simple potato salad has numerous variations, making it the perfect side dish in the Spring and Summer when you don’t want to turn on the oven to bake your potatoes. I like to boil my potatoes and serve them differently each day. The first day I may serve them cold with mayonnaise, chicken, chopped apple, curry spices and fresh basil. The next day I enjoy them sautéed in bacon grease with eggs and red pepper for breakfast. Or I may serve them as prepared below with Grilled Steak or Broiled Wild Salmon.
Potatoes are a good source of potassium, vitamins B6 and C, niacin, pantothenic acid and fiber. Avoid potatoes with green coloration or sprouts. Always store potatoes in a cool, dark place. Scrub thoroughly before cooking.
Perfect Potato Salad
Water (enough to cover the potatoes)
1 1/2 pounds red potatoes, chopped into 2 inch pieces
1 tablespoon apple cider vinegar
1/2 red onion, diced
1/4 cup extra virgin olive oil
1/4 cup chives, chopped
Sea salt and pepper
- Add potatoes to a large pot, cover with water and bring to a boil.
- Cook for 10 minutes or until fork tender.
- Drain, store in bowl and cool in the fridge for 20 minutes.
- Once cool, soak potatoes in vinegar, salt and pepper for 5 minutes.
- Add red onion, olive oil and chives.
Picking the Best Potatoes For Your Recipe
There are dozens of varieties of potatoes, which can make it confusing to select the right one for your recipe. If you use starchy russets in a salad, they’ll turn into a soggy mess. If you use red potatoes for roasting in a skillet, half the potatoes will end up stuck to your pan.
Potatoes are composed mostly of starch and water. As a general rule, it helps to categorize potatoes into three starch groups: high, medium and low.
High starch potatoes, such as russets or Idahos, have a lower water content, which means they don’t contain much moisture. This makes them excellent for soaking up liquid as they cook, so they become big and fluffy. They’re great for baked French fries, baked potatoes or twice baked potatoes, and creamy mashed potatoes.
Medium starch potatoes, such as Yukon Golds, Yellow Finns, Purple Peruvians, and all-purpose potatoes, share many of the same traits as high starch potatoes, but retain their shape better. This makes them excellent for many uses, especially roasting.
Low starch potatoes, such as Red Potatoes, Red Bliss, Red Creamer, “New” Potatoes,”Boiling” Potatoes or “Waxy” Potatoes have a greater water content. They hold their shape well, making them great for a a cold potato salad, hot stew or a chunky soup recipe.