My Easy Trick for the Best Ever Potato Salad

One of my aunts who worked in the deli business for decades used to make a delicious warm potato salad that was little more than boiled potatoes tossed in whole-grain mustard. When I craved a creamy element, I’d add a dollop of mayo or sour cream to my serving when she wasn’t looking. In doing that, I realized that infusing the tubers with a hint of tang was the step I’d been missing when making my classic version.

At first, I wasn’t exactly sure why her potatoes seemed to hold more flavor—unlike mine, which didn’t taste like much beneath the dressing—so I did some digging into the science to find out. I learned that potatoes absorb flavors better when they’re hot, which means the mustard in her recipe was making its way beyond the surface. It dawned on me that I could start this process in the pot by adding vinegar to the cooking water.

Why I Add Vinegar to My Potato Cooking Water

Not only does vinegar infuse the potatoes with a hint of sharpness that balances rich dressings, but it also acts as a glue that aids in maintaining their structure while they’re boiling. In other words, it prevents them from falling apart in the pot.

Because this method works well with any potato salad recipe, you can simply start with this step when making your favorite version. Here’s how I do it.

How To Make Your Potato Salad More Flavorful

I cut the potatoes into about 1/2-inch pieces. They cook faster and more evenly this way, cool down quicker, and I also enjoy the texture of a finer dice in the finished dish. Then, I fill a pot with cold water and three to four tablespoons of distilled white vinegar (it’s cheap and does the trick) per quart of water, along with a fistful of salt, and boil as usual.

Once the potatoes are tender, I let them hang out in a colander for a few minutes to drain any excess water. Then, while they’re still warm, I transfer them to a big bowl and vigorously stir in the dressing so the potatoes break down a bit, resulting in a creamier texture. Depending on the type of salad, I either serve it warm or chill it for a few hours, allowing the dressing to infuse the potatoes even further.

It’s a simple method, but one that makes a big difference in the flavor and texture of the potato salad.

Easy Potato Salad Recipes To Make This Summer