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Old 09-25-2008, 07:37 PM   #1
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Boiling potatoes

I found a recipe for German potato salad. It calls for boiling the potatoes, then slicing them. Why not slice them first is what I am wondering...
Is there any benefit to keeping certain foods whole when you boil them, when you are just going to cut them up later? Is this being done because I am going to pull them, then add them back in? So basically I can slice them when the other stuff is cooking?
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Old 09-25-2008, 07:49 PM   #2
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they will stay together better if you boil, then slice.... otherwise they fall apart too badly for potato salad. You'll have mashed potatoes.
It also doesn't make the potato lose as much starch... keeping its texture.
(why am I getting paranoid about the wording of everything I type?????)
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Old 09-25-2008, 07:54 PM   #3
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Thanks Suzi! Together they will be!
Getting them started as soon as I'm done typing this.

Yeah, a lot of that going around, huh? I'm even hitting spellcheck more than usual. Wait, is spellcheck one word or two? lol
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Old 09-25-2008, 09:03 PM   #4
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If you use waxy potatoes (non-starchy), like red potatoes, they should stay firm even after boiling. Yukon Gold will stay together, too. I used these all the time for potato salad and I always peel and slice before boiling.

Avoid starchy potatoes like russets and Idaho for boiling; they fall apart easily and are great for mashing. HTH.
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Old 09-25-2008, 09:19 PM   #5
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I always boil potato in skin when I make potatoe for salad. No matter what potato I use.
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Old 09-25-2008, 09:41 PM   #6
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There, does that clear things up for you, Pacanis?
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Old 09-25-2008, 10:05 PM   #7
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Sometimes I boil potatoes for salad...Mostly I bake them. Sometimes I even leave the skin on.....

Have Fun!!
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Old 09-25-2008, 10:22 PM   #8
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Well, I stayed away from making cold potato salad because all the recipes I found said to use red potatoes, something I don't have.
But I found a hot German potato salad that did not say what kind of potato to use, so I went with my russets. I cooked them for the time specified and they looked like fish that had been dead in the water for a while. Kind of flaking and falling apart, but they didn't really taste done..... They sliced easily, but my home fries are more tender.

Guess I should have used the reds or not pealed them. Thanks for the suggestions.
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Old 09-25-2008, 11:23 PM   #9
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Since we're down to DW and me at home and are no longer cooking for 5 people, we have treated ourselves to using redskin potatoes for a lot of our potato dishes. We find the flavor to be very appealing, and we leave the skins on as well, even the mashed potatoes.

I'm surprised that the cold potato salad recipes you found all call for redskins. Until just the last few years, I never knew that potato salad was made with anything other than ordinary potatoes. You can take those same recipes and substitute whatever potatoes you have available and it should taste just fine.

Joe
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Old 09-25-2008, 11:29 PM   #10
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I like red potatoes for potato salad especially German but I often use whatever I have on hand for cold potato salad. I think the reds are better for the German because they do hold up better hot.

On another note, shouldn't we always be watching our p's and q's?
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