why does my potato salad ALWAYS watery no mater what I do

On Jul 15, 12:47*pm, (Eugene Furey) wrote:
> why does my potato salad ALWAYS *watery no mater what I do

do you make a mayonaise dressing or oil and vinegar dressing?

On Fri, 15 Jul 2011 15:47:10 -0400, (Eugene Furey)
wrote:

> why does my potato salad ALWAYS watery no mater what I do

I don't know. What have you tried? I've never had that problem. For
starters, I let my potatoes cool out of the water so they can dry out.
If you add anything to your potato salad that might be wet, like
relish, do you make sure you minimize the juice?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 15, 1:10*pm, sf > wrote:
> On Fri, 15 Jul 2011 15:47:10 -0400, (Eugene Furey)
> wrote:
>
> > why does my potato salad ALWAYS *watery no mater what I do
>
> I don't know. *What have you tried? *I've never had that problem. *For
> starters, I let my potatoes cool out of the water so they can dry out.
> If you add anything to your potato salad that might be wet, like
> relish, do you make sure you minimize the juice?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

Try this recipe from Joy of Cooking (slightly adapted by me as I
assume most people would prefer using mayonnaise or sour cream rather
than the third option of homemade boiled salad dressing, which
requires a double boiler to prepare):

POTATO SALAD

2 cups sliced, boiled new potatoes (cooked in their jackets and peeled
while still warm)
Marine for two hours in:
1/2 cup vinaigrette dressing (recipe follows)

Chop or slice and add discreetly a mixture of any of the following:
hard-cooked eggs, olives, pickles, celery with leaves, cucumbers,
capers. (I like to use sweet pickle relish).

1 to 2 teaspoons salt

Paprika

A few grains cayenne

2 teaspoons horseradish (optional)

After one hour or more of refrigeration, add mayonnaise or cultured
sour cream.
Refrigerate one hour longer. Shortly before serving, you may toss in
some coarsely chopped watercress (I would substitute parsley).

VINAIGRETTE DRESSING

Place in the bottom of a jar:
1/2 teaspoon salt
1/8 teaspoon freshly-ground pepper
1/4 cup vinegar or lemon juice
1/4 to 1/2 teaspoon prepared mustard

Cover and shake jar until these ingredients are blended. Add
gradually, shaking between additions:
3/4 cup olive or walnut oil.
If made in advance, cover jar and refrigerate. Shake well before
using.

I made this potato salad for the Fourth of July using all the
ingredients listed except cucumbers and capers. It was the best potato
salad I've ever had, and not runny at all.

missussex wrote:

> Try this recipe from Joy of Cooking (slightly adapted by me as I
> assume most people would prefer using mayonnaise or sour cream rather
> than the third option of homemade boiled salad dressing, which
> requires a double boiler to prepare):

Just an FYI- a very convenient way to make a double boiler is to put a
large bowl (pyrex, metal or such) over a pot of water.

On 7/15/2011 3:47 PM, Eugene Furey wrote:
> why does my potato salad ALWAYS watery no mater what I do
>
Are the potatoes hot when you add the other ingredients? That makes a
big difference with any starchy item because it will absorb more of
whatever it is exposed to when hot (and obviously the potatoes pick up
more flavor)

"George" > wrote in message
...
> On 7/15/2011 3:47 PM, Eugene Furey wrote:
>> why does my potato salad ALWAYS watery no mater what I do
>>
> Are the potatoes hot when you add the other ingredients? That makes a big
> difference with any starchy item because it will absorb more of whatever
> it is exposed to when hot (and obviously the potatoes pick up more flavor)

But the question was why is his potato salad watery. Maybe he needs to
drain and shake the potatoes a little more and even return them to the hot
pot to dry a bit. Maybe he's covering the salad with Saran Wrap or such
while the salad is still hot and causing moisture to form on this 'lid' and
drip onto the salad. Polly

Eugene Furey wrote:
> why does my potato salad ALWAYS watery no mater what I do

Gee, I was expecting a post from food banter! Why don't you post your
recipe so we can see what you might be doing wrong?

> > Are the potatoes hot when you add the other ingredients? That makes a big
> > difference with any starchy item because it will absorb more of whatever
> > it is exposed to when hot (and obviously the potatoes pick up more flavor)
>
> But the question was why is his potato salad watery. *Maybe he needs to
> drain and shake the potatoes a little more and even return them to the hot
> pot to dry a bit. *Maybe he's covering the salad with Saran Wrap or such
> while the salad is still hot and causing moisture to form on this 'lid' and
> drip onto the salad. *Polly

I found the best way to make potato salad is to cool the potatoes once
they are cooked, after cubing them setting them on a wire sheet rack
in a single layer, and once they reach room temperature putting them
in the refrigerator for an hour or two to get them cold before adding
the sauce. This is my favorite Potato Salad recipe, which I refer to
as a Loaded Baked Potato Salad.

4 lb potatoes (red or Yukon Gold) that are baked then cooled and cubed
(with skin on) and refrigerated. Before baking I rub them with a
little olive oil and salt and pepper
1/2 bunch fresh Italian Leaf Parsley finely diced
1 bunch green onions diced 1/8 inch thick
8 oz package fancy shredded cheddar cheese
24 oz package thick cut bacon cooked and diced up once cooled
24 oz package sour cream
1 cup mayo (not miracle whip)
2 tablespoons white vinegar
2 tablespoons horseradish
2 tablespoons celery seed
1 tablespoon old bay seasoning
salt and pepper to taste (I am pretty liberal with the salt and
pepper)

Mix cold cubed potatoes, parsley, green onions, bacon and cheese. Mix
other ingredients other than salt and pepper, and add in stages to
potato mixture, mix well. Add salt and pepper to taste; I find maybe
a tablespoon of salt and 1-2 tablespoons pepper works well. When it
is done I hit it with some paprika on top, maybe 1 teaspoon shaken out
of the jar. Since the potatoes are already very cold, it it not
necessary to refrigerate, but refrigerating for an hour or so is
advised because the flavors come together.

Since the potatoes are baked instead of boiled, there is no additional
water added. Whenever I make this, those who have eaten it have told
me it was the best potato salad they have ever eaten.

Michael OConnor > wrote:
-snip-
>I found the best way to make potato salad is to cool the potatoes once
>they are cooked, after cubing them setting them on a wire sheet rack
>in a single layer, and once they reach room temperature putting them
>in the refrigerator for an hour or two to get them cold before adding
>the sauce. This is my favorite Potato Salad recipe, which I refer to
>as a Loaded Baked Potato Salad.

>4 lb potatoes (red or Yukon Gold) that are baked then cooled and cubed
>(with skin on) and refrigerated.

I think starting with Yukon gold- [or another waxy potato rather than
a russett] is one key. My method is- cube, boil 20 minutes or so--
then seal up in a bowl with vinegar [or vermouth] and a few cloves of
chopped garlic. When it is room temp it is time for the
additions. Then the refrigerator.

-snip-
>8 oz package fancy shredded cheddar cheese

Hmm-- I don't think I've ever gotten cheese into mine. I'll have to
ponder that.

-snip the cheese-y, bacon-y details-
>
>Since the potatoes are baked instead of boiled, there is no additional
>water added. Whenever I make this, those who have eaten it have told
>me it was the best potato salad they have ever eaten.

A pound and a half of bacon can't hurt the taste buds any.<g> I
might just go with your whole recipe next time around. I like the
horseradish-- though I bet I end up with more than a couple T's. And
I might use Kassler rather than bacon. But the whole thing is
*way* different from my eggy-celery-oniony regular so it should be a
good change.

Jim

On Jul 15, 11:53*pm, Michael OConnor > wrote:

...

> Since the potatoes are baked instead of boiled, there is no additional
> water added. *Whenever I make this, those who have eaten it have told
> me it was the best potato salad they have ever eaten.

I suspect that when baking potatoes for salad, the oil rub is
essential. Thanks for the recipe.

Jerry
--
Engineering is the art of making what you want from things you can get.

sf > wrote:

>On Fri, 15 Jul 2011 15:47:10 -0400, (Eugene Furey)
>wrote:
>
>> why does my potato salad ALWAYS watery no mater what I do
>
>I don't know. What have you tried? I've never had that problem. For
>starters, I let my potatoes cool out of the water so they can dry out.
>If you add anything to your potato salad that might be wet, like
>relish, do you make sure you minimize the juice?

I add vinegar and maybe some herbs/spices/salt right after the
potatoes are cooked, then let them cool, THEN drain off any liquid
before using them in the salad.

I find this eliminates almost all wateriness. But if there's any
residual wateriness, of course drain that off before serving it.

Steve

On 7/15/2011 9:32 PM, Polly Esther wrote:
>
> But the question was why is his potato salad watery. Maybe he needs to
> drain and shake the potatoes a little more and even return them to the
> hot pot to dry a bit. Maybe he's covering the salad with Saran Wrap or
> such while the salad is still hot and causing moisture to form on this
> 'lid' and drip onto the salad

Those are all very good points. Refrigerating the PS before it is cool
will cause moisture on the lid. I always let both pasta and potatoes
dry out in the hot pot before using them in a recipe, but hot foods
don't play by the same rules.

Eugene Furey wrote:
> why does my potato salad ALWAYS watery no mater what I do
>
Hard to say. Why don't you post your current recipe--and
technique, if that is not spelled out in the recipe? My first
question is whether you are peeling and dicing your potatoes
before you boil them.

--
Jean B.

On 2011-07-17, Jean B. > wrote:

> Hard to say. Why don't you post your current recipe--and
> technique, if that is not spelled out in the recipe? My first
> question is whether you are peeling and dicing your potatoes
> before you boil them.

Who boils whole potatoes? Besides the salt potato freaks.

nb

On 17 Jul 2011 14:46:59 GMT, notbob > wrote:

>On 2011-07-17, Jean B. > wrote:
>
>> Hard to say. Why don't you post your current recipe--and
>> technique, if that is not spelled out in the recipe? My first
>> question is whether you are peeling and dicing your potatoes
>> before you boil them.
>
>Who boils whole potatoes? Besides the salt potato freaks.
>
>nb
I do.
Janet US

On 17 Jul 2011 14:46:59 GMT, notbob > wrote:

>On 2011-07-17, Jean B. > wrote:
>
>> Hard to say. Why don't you post your current recipe--and
>> technique, if that is not spelled out in the recipe? My first
>> question is whether you are peeling and dicing your potatoes
>> before you boil them.
>
>Who boils whole potatoes? Besides the salt potato freaks.
>
>nb

Me

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sun, 17 Jul 2011 08:54:56 -0600, Janet Bostwick
> wrote:

> On 17 Jul 2011 14:46:59 GMT, notbob > wrote:
>
> >On 2011-07-17, Jean B. > wrote:
> >
> >> Hard to say. Why don't you post your current recipe--and
> >> technique, if that is not spelled out in the recipe? My first
> >> question is whether you are peeling and dicing your potatoes
> >> before you boil them.
> >
> >Who boils whole potatoes? Besides the salt potato freaks.
> >
> >nb
> I do.

I boil halves of potatoes, but I don't see how that affects anything.

--

Today's mighty oak is just yesterday's nut that held its ground.

notbob wrote:
> On 2011-07-17, Jean B. > wrote:
>
>> Hard to say. Why don't you post your current recipe--and
>> technique, if that is not spelled out in the recipe? My first
>> question is whether you are peeling and dicing your potatoes
>> before you boil them.
>
> Who boils whole potatoes? Besides the salt potato freaks.
>
> nb

I do. With the skin on. Peel while hot, cut up, and add some
vinaigrette. Then stop--or just let potatoes absorb that while
you get the rest of the ingredients ready. THIS is the method
behind the best potato salads (IMO and those of others but I am
sure not all).

--
Jean B.

notbob wrote:
> On 2011-07-17, Jean B. > wrote:
>
>> Hard to say. Why don't you post your current recipe--and
>> technique, if that is not spelled out in the recipe? My first
>> question is whether you are peeling and dicing your potatoes
>> before you boil them.
>
> Who boils whole potatoes? Besides the salt potato freaks.
>
> nb

I do. For potato salad I boil them whole, remove the skins, dice up,
then add the rest of the ingredients while the potatoes are still
warm.
Works for me.

On Jul 17, 11:00*am, wrote:
> On 17 Jul 2011 14:46:59 GMT, notbob > wrote:
>
> >On 2011-07-17, Jean B. > wrote:
>
> >> Hard to say. *Why don't you post your current recipe--and
> >> technique, if that is not spelled out in the recipe? *My first
> >> question is whether you are peeling and dicing your potatoes
> >> before you boil them.
>
> >Who boils whole potatoes? *Besides the salt potato freaks. *
>
> >nb
>
> Me
>
> koko
>
>
Me, too. They are small red potatoes, actually I steam them. And
yes, they are thoroughly scrubbed before steaming.

On Sun, 17 Jul 2011 10:42:08 -0400, "Jean B." > wrote:

>Eugene Furey wrote:
>> why does my potato salad ALWAYS watery no mater what I do
>>
>Hard to say. Why don't you post your current recipe--and
>technique, if that is not spelled out in the recipe? My first
>question is whether you are peeling and dicing your potatoes
>before you boil them.

Watery happens when potatoes are started in already boiling water.

On Sun, 17 Jul 2011 14:31:26 -0400, Brooklyn1 <Gravesend1> wrote:

> On Sun, 17 Jul 2011 10:42:08 -0400, "Jean B." > wrote:
>
> >Eugene Furey wrote:
> >> why does my potato salad ALWAYS watery no mater what I do
> >>
> >Hard to say. Why don't you post your current recipe--and
> >technique, if that is not spelled out in the recipe? My first
> >question is whether you are peeling and dicing your potatoes
> >before you boil them.
>
> Watery happens when potatoes are started in already boiling water.

That's BS.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 17 Jul 2011 08:54:56 -0600, Janet Bostwick
> wrote:

>On 17 Jul 2011 14:46:59 GMT, notbob > wrote:
>
>>On 2011-07-17, Jean B. > wrote:
>>
>>> Hard to say. Why don't you post your current recipe--and
>>> technique, if that is not spelled out in the recipe? My first
>>> question is whether you are peeling and dicing your potatoes
>>> before you boil them.
>>
>>Who boils whole potatoes? Besides the salt potato freaks.
>>
>>nb
>I do.
>Janet US

Me too... the most cutting I do is to cut the largest in half to make
them all close to the same size so that they all cook in the same
time.

On 2011-07-17, Christine Dabney > wrote:

> I do.

OK. We got a lotta ppl who agree with you. My question is, why. Why
would you boil potatoes for almost an hour when cut-up pototoes will
be equally cooked in approx half the time? Makes no sense.

nb

"Christine Dabney" > wrote in message
news
> On 17 Jul 2011 14:46:59 GMT, notbob > wrote:
>
>>On 2011-07-17, Jean B. > wrote:
>>
>>> Hard to say. Why don't you post your current recipe--and
>>> technique, if that is not spelled out in the recipe? My first
>>> question is whether you are peeling and dicing your potatoes
>>> before you boil them.
>>
>>Who boils whole potatoes? Besides the salt potato freaks.
>>
>>nb
>
> I do.

I never boil potatoes, or most veg actually. I steam potatoes and sometimes
I bake them.

On Jul 17, 12:06*pm, sf > wrote:
> On Sun, 17 Jul 2011 08:54:56 -0600, Janet Bostwick
>
> > wrote:
> > On 17 Jul 2011 14:46:59 GMT, notbob > wrote:
>
> > >On 2011-07-17, Jean B. > wrote:
>
> > >> Hard to say. *Why don't you post your current recipe--and
> > >> technique, if that is not spelled out in the recipe? *My first
> > >> question is whether you are peeling and dicing your potatoes
> > >> before you boil them.
>
> > >Who boils whole potatoes? *Besides the salt potato freaks. *
>
> > >nb
> > I do.
>
> I boil halves of potatoes, but I don't see how that affects anything.

That's probably because you have two hands. An uncle of mine lost a
hand. He could peel a half potato with the one that was left by
putting the potato cut side down on the plate and squeezing it just
so. The skin came off in one piece.

Jerry

On Sun, 17 Jul 2011 20:31:38 +0100, "Ophelia" >
wrote:

> I steam potatoes and sometimes I bake them.

You bake potatoes for potato salad?

--

Today's mighty oak is just yesterday's nut that held its ground.

Brooklyn1 wrote:
> On Sun, 17 Jul 2011 10:42:08 -0400, "Jean B." > wrote:
>
>> Eugene Furey wrote:
>>> why does my potato salad ALWAYS watery no mater what I do
>>>
>> Hard to say. Why don't you post your current recipe--and
>> technique, if that is not spelled out in the recipe? My first
>> question is whether you are peeling and dicing your potatoes
>> before you boil them.
>
> Watery happens when potatoes are started in already boiling water.

I have never started in such water, so I would have no way of
knowing that. I wonder whether the OP will ever show up and tell
us what he/she did?

--
Jean B.

notbob wrote:
>
> OK. We got a lotta ppl who agree with you. My question is, why.
> Why
> would you boil potatoes for almost an hour when cut-up pototoes will
> be equally cooked in approx half the time? Makes no sense.
>
> nb

The texture is better.

On Sun, 17 Jul 2011 15:50:59 -0400, "Jean B." > wrote:

> Brooklyn1 wrote:
> > On Sun, 17 Jul 2011 10:42:08 -0400, "Jean B." > wrote:
> >
> >> Eugene Furey wrote:
> >>> why does my potato salad ALWAYS watery no mater what I do
> >>>
> >> Hard to say. Why don't you post your current recipe--and
> >> technique, if that is not spelled out in the recipe? My first
> >> question is whether you are peeling and dicing your potatoes
> >> before you boil them.
> >
> > Watery happens when potatoes are started in already boiling water.
>
> I have never started in such water, so I would have no way of
> knowing that. I wonder whether the OP will ever show up and tell
> us what he/she did?

I doubt s/he will, Jean. It sounded like a troll from the gitgo with
that watery thing, but potato salad is a good topic for this time of
year so no harm in taking the topic as far as it will go.

I normally make a cold, mayonnaise based potato salad which has come
back to bite me in the butt - because whenever I want to make a hot
vinegar based potato salad now my grown children start to reminisce
and ask me to make the other one.

--

Today's mighty oak is just yesterday's nut that held its ground.

Jean B. wrote:

> My first question is whether you
> are peeling and dicing your potatoes before you boil them.
>

I do that and mine is never watery.

On 2011-07-17, Christine Dabney > wrote:

> better when they are cooked in their skins. And since I feel the
> flavor is better, that is why I cook them this way.

I've boiled cut up potatoes in their skins. Don't recall cooked
potato chunks lying on the bottom while skins float separately.

nb

On 2011-07-17, Dora > wrote:

> The texture is better.

This I gotta hear. Please explain.

My opinion:
When you boil a potato, the outside cooks before
than the inside, unless you actually believe the potato cooks evenly
from the very outside to the center, equally. Do you? So, by time
the center is cooked, the outside is cooked way more than the center.
Is there anyone who doesn't believe this? Anyway, when cooking
chunks, the difference between how much the outside versus the inside
is cooked, is much less. If anything, by time the center of a whole
potato is thoroughly cooked, the outside is overcooked, to the point
of soggy and falling apart. Is there anyone here not capable of
grasping this concept?

nb

notbob wrote:
> On 2011-07-17, Dora > wrote:
>
>> The texture is better.
>
> This I gotta hear. Please explain.
>
> My opinion:
> When you boil a potato, the outside cooks before
> than the inside, unless you actually believe the potato cooks evenly
> from the very outside to the center, equally. Do you? So, by time
> the center is cooked, the outside is cooked way more than the
> center.
> Is there anyone who doesn't believe this? Anyway, when cooking
> chunks, the difference between how much the outside versus the
> inside
> is cooked, is much less. If anything, by time the center of a whole
> potato is thoroughly cooked, the outside is overcooked, to the point
> of soggy and falling apart. Is there anyone here not capable of
> grasping this concept?
>
> nb

A whole russet, boiled, has a good mealy texture. Small dice when
boiled have lost that and don't mix as well. It's that simple. I've
used both methods and I'll stay with the former.
You're welcome to dice yours, nb! YMMV

Dora

On 7/17/2011 3:44 PM, sf wrote:
> On Sun, 17 Jul 2011 20:31:38 +0100, >
> wrote:
>
>> I steam potatoes and sometimes I bake them.
>
> You bake potatoes for potato salad?
>
Yes, I do sometimes; I like the flavor. I bake the potatoes for about
3/4 of the usual time so that they are not soft.

--


James Silverton, Potomac

I'm *not*

i do as does most people i know, Lee
"notbob" > wrote in message
...
> On 2011-07-17, Jean B. > wrote:
>
>> Hard to say. Why don't you post your current recipe--and
>> technique, if that is not spelled out in the recipe? My first
>> question is whether you are peeling and dicing your potatoes
>> before you boil them.
>
> Who boils whole potatoes? Besides the salt potato freaks.
>
> nb

taste better, easier to peel, keep better in frig if doing a big batch,
easier to cut after cooked, less work before hand,

Lee
"notbob" > wrote in message
...
> On 2011-07-17, Christine Dabney > wrote:
>
>> I do.
>
> OK. We got a lotta ppl who agree with you. My question is, why. Why
> would you boil potatoes for almost an hour when cut-up pototoes will
> be equally cooked in approx half the time? Makes no sense.
>
> nb

Dora wrote:
> notbob wrote:
>>
>> OK. We got a lotta ppl who agree with you. My question is, why. Why
>> would you boil potatoes for almost an hour when cut-up pototoes will
>> be equally cooked in approx half the time? Makes no sense.
>>
>> nb
>
> The texture is better.
>
>
Plus it takes me 20 minutes to boil potatoes--and those are big
russets. (Yeah, I like that texture in my potato salad.)

--
Jean B.

Goomba wrote:
> Jean B. wrote:
>
>> My first question is whether you are peeling and dicing your potatoes
>> before you boil them.
>>
>
> I do that and mine is never watery.

Okay, that was mere pondering on my part, and now I know.

--
Jean B.