Potato Salad Question

[almonds]

For many years, many, many years I've always cooked whole potatoes till done, then peeled when still warm, chill them, then cut into cubes.  That's the way it was done at home when growing up.  Now I'm seeing so many recipes saying to peel the potatoes, cut into cubes, then cook.  Does that actually work?  Do the potatoes get raggedy edges after cooking like that?  I'm used to seeing the clean cut edges that comes when cutting a cold potato.  Cooking cut potatoes would be much easier so I hope to hear your ideas.  Amazing how family traditions stick with us through life. 

[wilderness]

I do it both ways.  If you cube them first just make sure everything is about the same size and be careful on to over cook them.  I like to add a little salt to the water to flavor the potatoes while they are cooking and that works better if they are cubed first.  Also any salad like that I like to add the seasoning while the potatoes or pasta are still warm.

[pippin3]

I have always cooked them whole, peel when cool enoughto handle,cube and make my salad while the potatoes are still warm, then chill. That's the way my Grandmother did it. 

[rosie]

Potatoes will keep their shape and not be raggedy if you use the right kind of potato--not too starchy like Idahos and not to waxy like red skinned.Yukon gold is the best for salad.Tho I`ve used whatever I have on hand :)

 I peel,diced,cook, then dress the potatoes while still warm.
 Rosie

[carross]

I have done it both ways, but usually cook, then peel when cool enough, then cube.


I don't think I could get the same size if I cube then cooked. 

Yes, I use what potatoes  I have on hand, but don't like Idaho's. 

[judahl]

I prefer to cook my potatoes then peel. When we lived overseas potatoes were very expensive.. Many a pot luck was served potato salad made with canned potatoes or frozen French fries. It wasn't the greatest but you used what you had and made do.

[redsoxmom]

I use the red skin potatoes for salad and boil them with skin on.  I think the flavor is better when they cook in the skin.  

[valerian]

I use the lazy method and nuke Yukon Golds in the microwave. If you run cold water over your wrist while peeling you can do it while they are still hot. Then I cube and dress while they are still warm. I wish I had some right now.

[almonds]

Thanks for all the helpful hints and sharing your methods. I think I'll do a simple test run of peeling, cubing, then cooking just a couple potatoes to see how it works for me. I keep forgetting about the type of potato making a difference, thanks for the reminder. I also never heard of running cold water over my wrist when peeling hot potatoes, you can bet I'll definitely try that and not just for potatoes.

[annrms]

I have a set of white cotton gloves that I got at the drugstore...first aid aisle. I put rubber gloves (the kind doctors use not Platex cleaning ones), and I can handle hot potatoes and peel them while hot. I've never made potato salad with cooked diced white potatoes, but I've had it...it's great. I do, though, dice my sweet potato and steam them for my German Sweet Potato salad.

[posy]

I peel my potatoes and quarter them and cook them in salted cold water until they are tender. Drain, and cool thoroughly before dicing them for potato salad. My mother did it this way at home and at the restaurant. I use whatever potatoes I have on hand. I make a big bowl when I make mine. We like it to last a few days and enjoy it at lunch time especially. Potato is my favorite. I am not nuts about pasta salads...they absorb the salad dressing too much and dry out, but I do make macaroni/tunafish salad quite often.

[almonds]

Thank you for more suggestions. I'll be making two types of potato salad over the weekend for our annual End Of Summer get together so thought this is the time to get thoughts from others. Thank you everyone.

Posy-we also don't make pasta salads here, well, except for the tuna one as you also mentioned. I did see a helpful hint on America's Test Kitchen a few years ago about freshening pasta salads with a couple tablespoons of plain water if they become dry, not more dressing. I haven't tried it because I haven't had a need to but thought I'd pass the suggestion along.

[pippin3]

When I make my macaroni salad, I cook the macaroni, drain well, then add 2T olive oil, and 2T vinegar, then only add 1/2 c of mayo and it is never dry.

[Deleted]

I love my potato salad made with the red skinned kind or other colors and dont peel anymore! Just wash well, and cut up. I like seeing the colorful skins left on and they say its the most nutricious part of the potato! But i have done it the other ways, too, of course!

[nancycooksnj]

I use Idaho potatoes. At one time I would cook them with the skin on but it took a while. Now I peel and cut them and put them in the pressure cooker for about 3-4 minutes. I drain the potatoes in a colander and let them cool slightly before I add all my ingredients.

Nancy