My husband loves potato salad, but I seldom made it because for me, it took a lot of preparation time. Not any more though since I discovered this trick.
Now when I prepare potatoes in the pressure cooker for supper, I just add a few more to have left overs. While we are eating, those extra potatoes are cooling and after finishing our meal, I dice them and make potato salad to have for supper the next night.
By littergitter from NC
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This is the way I prefer to prepare potatoes for potato salad.
Wash the potatoes. Do not peel. Put potatoes in a pot and cover with water. Put lid on pot and bring to a boil. Boil gently for 20 minutes and turn heat off. Do not remove the lid. Let sit for 3 hours. Drain and chill potatoes by adding ice cubes around the potatoes. Peel and dice.
When you mix potatoes with the other ingredients, the potatoes stay firm and do not come to pieces.
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Instead of boiling your potatoes for potato salad bake them. It keeps the potatoes from getting waterlogged and weeping into the salad. I bake them the day before, let them come to room temp, then put them in the fridge over night. When they are cold they are very easy to cut up.
Source: Years of sloppy potato salad the next day
By scott E. from Chicago
