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Old 09-26-2008, 12:17 AM   #11
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If I have the time (hahaha) I like to boil them esp. the red ones, and then refrigerate, then cut up into chunks........works well for me
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Old 09-26-2008, 05:11 AM   #12
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I use Russets for my cold potato salid. I like the taste. I peel and cube first. When cooking them, I sample frequently, like every minute or so near the end. I look for the slightest bit of mush on the outside. Definitely not soft. It works for me.
I would use reds for german, if I knew how to make it. Can't find a recipe I like.

Whew! I got through that without using but :) :) :)

Typed on my handheld - No spell check available.
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Old 09-26-2008, 06:21 AM   #13
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The recipe called for 30 minutes of boiling. Typically when I make mashed I cut the potatoes into quarters, maybe less depending on the size, but I think I only boil them around 15 minutes. They do not have that falling apart appearance, nor does the water look like a pot full of starch. I'm not giving up though!

Here's the recipe I used AC Hot German Potato Salad III - Allrecipes
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Old 09-26-2008, 08:06 AM   #14
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I've found that when I make German Potato Salad, even though my potatoes are still a little firm, they tend to soften up when I reheat my salad. It's the same theory as cold Potato Salad or like pasta in a salad, the potatoes are going to absorb some of the "sauce" or dressing and will soften up.

As far as peeling and slicing pre cooking, I boil mine skins and all. I let them cool slightly then peel and slice (or cube for cold salad). I think the potato holds together better and doesn't get that fishy look you are talking about. Even for DH's Sweet Mashed Potato Salad, we boil fully "clothed" even though they get mashed.

Hope that helps ...
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Old 09-26-2008, 08:08 AM   #15
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Quote:
Originally Posted by Uncle Bob View Post
Sometimes I boil potatoes for salad...Mostly I bake them. Sometimes I even leave the skin on.....

Have Fun!!
Yes sir, thats how my Mom did it. Baked with the skin on(the red ones) and she peeled them while they were hot! Still dont know how she did it, I cant hold a hot potato long enough to peel it
pacanis, are you boiling the potato WHOLE, meaning you didnt cut it at all? I at least cut them in half, if not in quarters, and it works fine for me that way.
hmmm...is my gramma bad? dunno, dont care, I gots more portant tings ta worry bout
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Old 09-26-2008, 08:08 AM   #16
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I boil then skin on too...
Sorry Pacanis I suppose I assumed that part... I feel like I ruined your salad!
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Old 09-26-2008, 08:24 AM   #17
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Yes Kathe, the recipe called for boiling them whole, so that's what I did..... but then, it also called for cooking the bacon whole then crumbling, and I'm still not sure why I could not have cut the bacon into pieces, then cooked it.
I prefer the skin on my spuds in most things, but thought for a salad they would look better with the skin off, but I can now see how that would have protected the potatoes from flaking apart.

So let's say next time I cook them with the skin on, do I need to prick them as if I were baking them?

Suzi, you didn't ruin anything!
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Old 09-26-2008, 09:14 AM   #18
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I keep a knife handy by the pot and occasionally stab a potato. If the knife goes in easily, it's done. I've never timed boiling potatoes.

I also boil them whole in their skins. I use reds or Yukons.
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Old 09-27-2008, 10:42 AM   #19
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Quote:
Originally Posted by pacanis View Post
... So let's say next time I cook them with the skin on, do I need to prick them as if I were baking them? ...
No ... pricking them before you boil will actually make them start to split in those spots, defeating your purpose of protecting the potato inside.

I've never understood the cook then crumble theory either. It seems easier to cut it all up and cook. I also think you get more uniform bites.
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Old 09-27-2008, 11:14 AM   #20
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Thanks, J.
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