Mama would never…
Caitlin Bensel, Food Stylist: Torie Cox
Eggs or no eggs?
Russet or little red potatoes?
Leaving the skin on or peeling the potatoes?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The list goes on and on with how to make potato salad, right or wrong.
Per usual, we Southerners havevery strongopinions when it comes to thisclassic side dish.
Just as a Southerner wouldneveruse pre-shredded cheddar forpimento cheese(gasp!)
Credit:Caitlin Bensel, Food Styling: Torie Cox
or cook in anunseasoned cast iron skillet, there are a few potato mistakes one should know to avoid.
These are the four bigmistakes, plus a few suggestions to avoid, that could be ruining yourpotato salad.
Forgetting To Salt The Water
One of the biggest non-negotiables is salting the water.
Credit:Caitlin Bensel, Food Styling: Torie Cox
Just as you would with pasta,seasoning the wateris the only way to flavor the potatoes themselves.
If you overcook them, the result is a mushy, grainy mess.
And if you undercook them, you end up with crunchy (not in a good way) potatoes.
Credit:Caitlin Bensel, Food Styling: Torie Cox
Its a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture.
Credit:Caitlin Bensel, Food Styling: Torie Cox
