The 5 Commandments of Potato Salad Perfection

Choose the right type of potato.

This depends on your personal preference. If you like a salad with contrasting textures—think firm potatoes and creamy dressing—go for waxy potatoes like Yukon gold or red potatoes, which hold their shape better after they're boiled. If you prefer creamier, starchier potatoes that absorb more dressing (and you don't mind if they fall apart in your final product); russets are where it's at.

Season the water.

Heavily salting the water you're boiling in helps infuse your potatoes with seasoning from the inside out. Skip this step and your spuds will be bland, as they'll only be salted on their outsides.

Don't overcook; don't undercook.

The only thing worse than a mashed potato salad is a crunchy one. To avoid undercooking your potatoes, make sure you start boiling them in cold water. Why? Dropping raw spuds in boiling water allows their outsides to get mushy before the insides are cooked through (more often than not, they'll still be raw).

On the flip side, to make sure you don't overcook them, remove your potatoes from the boiling water when they're al dente, meaning just fork tender.

Cut them evenly.

This is key to maintaining a consistent texture throughout. If your spuds vary in size, some will be overcooked and others will be raw. Take your time when slicing and dicing—the final results are worth it.

Dress them at the right time.

If you're making a mayonnaise-based dressing, allow the potatoes to cool completely before you mix the ingredients together to avoid melting the mayo (this results in an overly oily dish).

For a vinegar-based dressing, mix potato chunks with the vinaigrette while they're still warm to fully infuse the flavors.

Recipes to Try

• BBQ Potato Salad
• Garlic-and-Herb Potato Salad
• Creamy Potato Salad With Bacon
• Sesame-Ginger Potato Salad
• Herb Potato Salad
• German Beet-and-Potato Salad