Grandma's Creamy Potato Salad Tips
Can you use other kinds of potatoes in creamy potato salad?
This creamy potato salad recipe calls for red potatoes, but feel free to substitute other waxy potatoes like gold or fingerling potatoes. You can even use sweet potatoes
! Skip the russets, though, as they have a tendency to fall apart when tossed with the other salad ingredients. Check out our top potato salad recipes
for more inspiration.
Should the potatoes be peeled before cooking?
In this potato salad recipe, you don’t need to peel the potatoes before you cook them. That said, you can peel the potatoes if you like their texture to be a bit creamier.
What's the best way to cool the potatoes for creamy potato salad?
Hot potato salad tip
: Let excess water evaporate from the cooked potatoes by cooling them completely in a single layer on a baking sheet before mixing with the other ingredients. The water will escape, giving the dressing a better chance to cling to the potatoes.
How can you prevent your creamy potato salad from getting watery?
The best way to avoid watery potato salad is to prevent the potatoes from getting waterlogged in the first place. That’s why we like to grab the steamer basket and keep the potatoes out of the boiling water. When they’re cooked, season them with a light sprinkle of salt.
How should you store creamy potato salad?
Creamy potato salad should be stored in a tightly covered container in the refrigerator. If you’re lucky enough to have leftovers, they should keep for 3 to 5 days.—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester
and Catherine Ward, Taste of Home Prep Kitchen Manager
3/4 cup: 451 calories, 37g fat (8g saturated fat), 122mg cholesterol, 269mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 6g protein.