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Old 07-08-2007, 07:50 PM   #21
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It wasn't that great. THe potatoes were still a bit on the hard side. Well some were and some weren't. Just wasn't the greatest potatoe salad. Hardly anyone ate it. It was a very small cookout though. I brought the rest home and ditched it.
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Old 07-08-2007, 07:56 PM   #22
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Quote:
Originally Posted by Loprraine
I find there's a fine line between undercooked, perfectly cooked, and mush.
you are so right, sometimes less than a minute
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Old 07-09-2007, 08:25 PM   #23
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I can't figure how some could be under done and others fine until I started wondering about details..what size pot and what volume of water you are trying to boil them in. I don't mix old potato with new firm ones. I use starch enclosed varieties. I use an 8 qt stock pot but no more than 4 pounds of potatoes more and I use a second pot. I salt the water and I start with the potatoes coved in cold water.

They are either all done or not done. Chilling them for the salad does regain some firmness but cut to a nice size it is just a nice piece you know is potato
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Old 07-09-2007, 08:33 PM   #24
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I've been making potato salad for many years. Even won a cooking contest with one of my recipes and have tried all manner ways to cook the potatoes. Boiling in water, pressure cooker, microwave, etc. It wasn't until I used my rice cooker that I happened on the ideal way, at least for me, to cook potatoes for potato salad.

My rice cooker has a steamer insert that can be used to steam all manner of veggies. In a fit of "why not," I used it to cook potatoes for my potato salad. I will never cook my potatoes any other way.

First of all, the potatoes aren't sitting in water, which can cause them to absorb it and become mushy/watery. Then, I can arrange them in uniform pieces, which ensures they all cook at the same or reasonably same rate. Haven't had an iffy batch of potatoes since I've been using this method.

I'm just throwing this out for those of you who may have a rice cooker with this capability.

Oh, by the way, I purchased my rice cooker at a thrift store for $2, so I think it's been a good investment.
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Old 07-10-2007, 10:07 AM   #25
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There is one problem with the rice cooker. It's small and just for testing purposes, I cut up some red potatoes to see how many would fit. I could only cut up 3 potatoes. If I was making potatoe salad for a crowd - that wouldn't work out. You know what I mean? I'm actually making a very small version of potatoe salad for my DH and me so we can have it with cheese burgers tonight.
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Old 07-10-2007, 10:22 AM   #26
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Of course, it depends on how much salad you are making and the size of your rice cooker. My cooker is large enough I can cook quite a few big russet potatoes without cutting them up. I'm able to cook enough potatoes to make salad to serve 12. It's easy enough for me to cook two batches of potatoes if I'm making salad for a large group.

Another reason I like using my rice cooker to cook my potatoes is that I don't have to "babysit" a pan on the stove. I'm free to turn my attention to other things while the potatoes are cooking.
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Old 08-04-2007, 05:00 PM   #27
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Quote:
Originally Posted by legend_018
There is one problem with the rice cooker. It's small...
An option when doing a larger batch is to steam them in a bigger pot.

I also steam potatoes when making a potato salad, as this allows me to cook the potatoes already sliced or cubed. Boiling cut up potatoes generally causes them to fall apart so I only do this when I'm preparing mashed or puréed potatoes.

When steaming them just make sure the pieces are uniform in size, place the potatoes in a steamer basket inside a pot suitable for the amount of potatoes you're cooking, and gently toss the potatoes once in a while to ensure even cooking. Be sure the water below the steamer is kept a constant low boil and the pot is covered. Of course the time will depend on the size of the pieces so just test every so often until they've reached the firmness you want.

I generally make French potato salad so I don't use mayo. For my basic recipe I just toss the cooked and still warm potatoes with white wine and sliced French shallots. When cool and most of the wine has been absorbed I add a vinaigrette (white wine vinegar, Dijon mustard, EVOO), some tarragon and season with s&p. Then depending on mood I might add sliced fennel or celery, chopped capers, crumbled feta or blue cheese, green beans or peas, etc... variations are endless. When I do want a creamier dressing I'll add sour cream or yoghurt, but never mayo.

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Old 08-05-2007, 12:22 AM   #28
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Are your sure you got the recipe from my wife. She all ways make potato salad with ""BONES IN IT""
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Old 08-05-2007, 02:46 AM   #29
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Yum, Goumande! Your French recipe sounds delicious---is that what it's called "French Potato Salad" or does it go by another name?
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Old 08-05-2007, 01:45 PM   #30
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potato salad

Quote:
Originally Posted by Dove
My husbands family always makes potato salad ...the only didfference is they mash the potatoes. the flavor goes all the way through the potato. Paul hated to bite into a potato and find the inside plain..no flavor.Maybe it is a southern thing..

A friend I work with brought potato salad that was mashed. I wondered if she made a mistake or way over cooked the potatoes. Now I see that it must have been the way she makes it. She is from the south as well.
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