Wednesday's Food Tip: From Plain Potato to the Perfect Potato Salad

Barbecues and picnics just wouldn’t be the same without potato salad. And the type of potato you use will determine both the taste and the texture of the finished dish. Russets are the most commonly used "spud" for potato salad. But Yukon Golds, Yellow Finns, and red potatoes are other excellent choices.
To make the perfect potato salad, scrub the potatoes then cut them into bite-size pieces. Leave the skins on for added taste, texture, and color. Put the potato pieces into a large pot. Fill the pot with enough water to cover the potatoes, then put the pot on the stove and bring the water in the pot to a boil. Once the water is boiling, add a generous amount of salt to the pot, then turn down the heat to keep the water at a gentle boil. Let the potatoes cook like this for about 12 – 15 minutes, until they are soft enough that you can easily pierce them with a fork. Drain the water from the potatoes and add the dressing right away (because hot potatoes will absorb more flavor from the dressing), then put the potatoes in the refrigerator while you prepare other ingredients to add to the salad.

Boiled eggs, pickle relish or chopped pickles, peas, celery, onions, and even small pieces of cooked bacon, ham or smoked salmon make interesting additions to potato salad. Once you have added all the ingredients you want to your salad, refrigerator it for several hours before serving so the various flavors in the salad have a chance to blend and intensify.

For "A Dilly of a Potato Salad" make some Three Angels Gourmet Co. Divine Dill Dip Mix with sour cream (follow directions on the package), then fold enough of the prepared dip mixture into the hot, cooked potatoes to coat them evenly. For added crunch, add some chopped water chestnuts. Refrigerate for several hours. Enjoy. The Divine Dill Dip Mix is on special this week. Click here to order.