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Old 09-27-2008, 11:33 AM   #21
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I've started baking potatoes in the microwave for potato salad and mashed potatoes both. It's just easier and less messy than boiling them.
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Old 09-27-2008, 02:34 PM   #22
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An important tip to remember is to either try and buy potatoes that are roughly all the same size, or go ahead and cut them as needed into halves or quarters if some or all are uneven. That way, they'll all cook evenly you won't have some pieces still raw in the middle while some are falling apart.
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Old 09-27-2008, 03:37 PM   #23
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Good point, IC.
I actually would have prefered the potatoes cubed, but the recipe called for sliced, so that's what I went with. I didn't know if sliced was more traditional in German potato salad..... or maybe presented more surface area for the sauce. For the same reasons you never see scalloped or au grautin potatoes cubed.

I'm thinking my biggest mistake was cooking them for 30 minutes because that is what the recipe called for. How did it know how big my spuds were? And like mentioned, the sauce would continue to cook them when I mixed them back in after slicing.
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Old 09-27-2008, 06:14 PM   #24
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It's not always possible to buy same sized potatoes so I go with testing for doneness and taking them out of the boiling water 1 or 2 at a time as they are done.
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Old 09-27-2008, 06:31 PM   #25
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Originally Posted by Andy M. View Post
It's not always possible to buy same sized potatoes so I go with testing for doneness and taking them out of the boiling water 1 or 2 at a time as they are done.
Andy, that's just way too easy
It never crossed my mind, and of course they are going to stay hot if that's how you want to keep them them. Thanks.

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Old 09-28-2008, 08:56 AM   #26
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Pacanis, I boil whole clothed potatoes for german potato salad until they are done. When they cool enough to handle I peel and slice them into my serving dish or casserole. I cook the bacon in small slices--cutting the existing slices into 1 inch pieces, it's just easier and more even for cooking. (while the bacon is in the plastic package half thawed, I cut through the top of the package and bacon until I reach the thick plastic under the bacon) Take bacon out when crisp, add vinegar, sugar, S&P to the bacon fat, boil for a moment and pour over the potato slices. Serve hot or cold.
(some people also add water or some other liquid, and a thickening agent)
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Old 09-28-2008, 09:44 AM   #27
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Thanks, Bliss.
I'm probably going to take another crack at this, this week.
There are so many suggestions to cook them with the skin on.... This may be a perfect job for..... http://www.tatermitts.com/?cid=578650

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Old 09-28-2008, 09:46 AM   #28
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Maybe you could just undercook them a little? They would continue cooking while they cool. This is in reference to the Idaho or Russet potatoes. Just a thought...
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Old 09-28-2008, 09:47 AM   #29
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Originally Posted by pacanis View Post
Thanks, Bliss.
I'm probably going to take another crack at this, this week.
There are so many suggestions to cook them with the skin on.... This may be a perfect job for..... http://www.tatermitts.com/?cid=578650

OMG that is so cheesy! I just started using DSL this week and this is the cheesiest thing I've put on this computer.......TATOR MITS GET YOURS NOW!
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Old 09-28-2008, 10:33 AM   #30
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I agree Bliss! Now for peeling beets ... might not be too bad .

My recipe is very similar to yours, Bliss. I'm one of those, though, that adds a little water with corn starch mixed in, just to give it some extra thickness.

MMMM ... it's a chilly day here. Might be a good German Potato salad day!
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