Q. When I make my famous Idaho potato salad sometimes it comes out watery. Do you know what causes this?
A. Watery potato salads may be caused by the following:
- Type of potato used. A waxy or moist potato tends to stay that way when cooked. The Russet Burbank variety has high solids (starch to water ratio) and tends to be drier when cooked.
- I usually recommend cutting the potato into chunks before boiling rather than boiling whole, that way each chunk cooks faster than a denser, whole potato and it cooks evenly so the outside does not turn to mush before the inside is finished cooking.
- Try draining the water and then leaving the potato on the stove for a few moments to cook any extra water out, just turn lightly so you don’t over work the potato or it will turn mushy.
- Note, some lighter mayonnaise based dressings or lite versions will liquefy easier than a traditional mayonnaise.
This entry was posted on Monday, July 26th, 2010 at 11:46 am and is filed under Consumer, Cooking Potatoes, Q & A, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.