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It's the key to the best summer side.
When it comes to a potato salad, you might wonder, "What difference does the potato make?" A lot, according to chefs. "The biggest mistake people can make with potato salad is treating the potato as an afterthought. The potato isn't the carrier of the dressing, the potato is the star," says author and potato salad enthusiast Evie Harbury.
Mike Lang agrees. "Picking a potato you like is the key to a great potato salad. I mean, it's in the name, right?" Depending on your choice of spud, the result will vary quite a bit. "Different potatoes cook differently. Some stay firm, and others become creamy and absorb more dressing. If you start off with a base you really enjoy, then no matter the salad path you take—mustard, mayo, vinegar, etc.—you are guaranteed great results."
I'm certainly convinced! Since a great potato salad starts with the right potato, I tapped a few experts to find out which variety is the best choice for the classic summer side dish.
The Potato Salad Experts
- Evie Harbury: Recipe developer, food stylist, and author of My Bohemian Kitchen
- Mike Lang: Recipe developer, "grillographer" for Weber Grills, and author of NASCAR: Race Day Eats
- Stephanie Ganz: Recipe developer, writer, and author of the But Wait, There's More SubstackThe Best Potato for Potato Salad, Hands Down
The Best Potato for Potato Salad, According to the Pros
When I asked these experts what their favorite kind of potato is for potato salad, one spud came out on top: Yukon Gold. The widely available, light tan, thin-skinned potato with yellow flesh was a clear winner, largely thanks to its texture.
"Unlike reds or russets, Golds have a richer and creamier texture. I find their creamier texture mixes better in the final salad," says Lang. He admits that, for this very reason, "Golds are my favorite potato for anything, so it's not surprising I put them in the potato salad category."
"Waxy potatoes [like Yukon Golds] are essential. Their shape does not disintegrate during cooking, and the consistency stays the same. They have a structure to them but do not become gluey once cooked," says Harbury.
Ganz notes that the Yukon Gold is "the right balance of waxy and starchy, which means it holds up well to boiling and mixing with other ingredients. Plus, the thin skin means you don't have to peel them unless you want to." As a person who hates peeling potatoes, I find this reasoning very appealing (get it?!).
Read More: The 13 Best Potato Salads, According to My German Friends
Quick Tips for Making Potato Salad With Yukon Gold Potatoes
Two big tips emerged when making potato salad with Yukon Golds:
- Choose potatoes that are the same size. All three chefs noted that this will ensure that they cook in the same amount of time for the perfect bite.
- Cook them with the skin on. Harbury explains, "I like to cook my potatoes with their skin on and peel them afterwards. Peeling with a blunt knife when the potatoes have cooled a little but are still warm to the touch is so easy, and I think that fingerling potatoes keep far more flavour this way." Ganz notes that, since the skin is so thin on a Yukon Gold, you can skip peeling altogether.
A Luxe Upgrade
If you're lucky enough to find fingerling potatoes at your local supermarket, Harbury swears by them for potato salad. "A fingerling potato is, for me, the absolute best ingredient possible for a potato salad. They hold their shape, absorb flavour well, and have a subtle earthy nuttiness that really lends itself to being eaten in a salad."
I'm also a big fingerling potato fan, and always snag them when they're available and affordable. I usually roast them, but look forward to trying them in my next potato salad.
Read the original article on Simply Recipes
