How to Make Potato Salad as Tasty as Your Grandmother's

Choose the Right Potato

Confused about which type of potato to use? It 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 or 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, the insides will 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 Potatoes Evenly

Cutting potatoes the same size is key to maintaining a consistent texture throughout. If your spuds vary in size, the small chunks will be overcooked while the large ones are still raw. Take your time when slicing and dicing—the final results are worth it.

Dress at the Right Time

If you're making a mayonnaise-based dressing, allow cooked potatoes to cool completely before you add them 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.