Dill Pickle Potato Salad Tips
What are the best potatoes for dill pickle potato salad?
A waxy potato (such as red potatoes) is preferable because it holds its shape after cooking. Russets (the kind you bake or mash) make fluffy and airy side dishes, but they fall apart in salads. Yukon Golds are a good pick, and work kind of between the two. Here’s how to
pick the right potato for the job.
Should I cut potatoes before boiling for potato salad?
It’s not necessary, but cutting in advance gives you get a shorter cook time. And, if you’ve cut the potatoes into uniform pieces, it ensures more even cooking than having smaller potatoes overcooked and falling apart while large ones are still too firm. As long as the potatoes are relatively uniform, it doesn’t matter if you boil them whole or cut. You can’t go wrong with our
top 10 potato salads. How do you store dill pickle potato salad?
Keep your potato salad covered and refrigerated until it’s ready to serve—and promptly refrigerate any leftovers. Refrigerated potato salad will be fresh and delicious for 3-4 days. If you can, keep the salad cold on the buffet by nesting the bowl down in a container of ice. If it’s been out at room temperature for more than 2 hours, discard the potato salad. Our guide helps you plan
how long leftovers will keep. Research contributed by Christine Rukavena, Taste of Home Book Editor.
Nutrition Facts
3/4 cup: 415 calories, 30g fat (5g saturated fat), 139mg cholesterol, 677mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 7g protein.
