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This Three Potato Salad is a fun mix of three kinds of potatoes – sweet, russet and red – and it makes a delicious potato salad! Careful, this dish is highly addictive!
Three Potato Salad
So we had a bit of a crazy day the other day. Jessie got out of the fenced in back yard while the hubs was working in the yard. Not too long after, he realized he couldn’t find her and came to get my help looking. She typically doesn’t make it far – sniffing in someone’s back yard or getting up to the top of the hill behind our house. Since we now have the fence though, it seemed unlikely that she’d gotten up behind it.
We were looking for a solid 15 minutes or so and it felt like an eternity. I was calling for her and finally walked up the hill behind the house, outside of the fence, just to be sure she didn’t somehow get up there. I got to the top of the hill and there she was! She took off running towards me! She was trying to get down to where I was calling her, but clearly couldn’t find her way around the fence. Such relief!
Naturally I rubbed her and kissed her and gave her some big hugs. Shortly after, I realized she was covered in poo. She has a habit of chasing what we think is a bunny. She must chase it to it’s home and stick her whole head and neck in there because she comes back covered in poo. As soon as I realized we both now had poo particles on us, we were both in the shower. I’d say that’s sufficient punishment for disappearing. 😉 The good thing is that she was fine and now she’s nice and clean. She had me worried for a minute there!
Now onto this potato salad! When we were in Hilton Head with the family back in May, we had a three potato salad at a restaurant where we had lunch one day. I was totally intrigued by it and ended up loving it! It’s a little different than your average potato salad. While not overwhelming, the flavor from the different potatoes is totally delicious and fun. Plus, I feel extra healthy because of the sweet potatoes. 😉
So naturally I had to come home and recreate it. To start, grab some red, russet and sweet potatoes. Peel and chop them and boil them until softened. It takes a little time, but it’s nice and easy. Once the potatoes are done cooking, put them in the fridge to cool completely. When they cool, they firm back up a bit and when you start stirring the dressing into them, they don’t fall apart.
The dressing is just a few simple ingredients you likely already have. A little mayo, onion, sugar, vinegar and of course salt and pepper. Delicious, easy and such a fun and different potato salad. It’s got just enough dressing – not too much and not tool little. It’d be great for the holiday this weekend!
[adthrive-in-post-video-player video-id=”hkKMS1Vs” upload-date=”Fri Jun 30 2017 04:47:39 GMT+0000 (UTC)” name=”Three Potato Salad” description=”A delicious and easy potato salad made with sweet, russet and red potatoes!”] Read transcript Print
Recipe
Three Potato Salad
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This Three Potato Salad is a fun mix of three kinds of potatoes – sweet, russet and red – and it makes a delicious potato salad! Careful, this dish is highly addictive!
Ingredients
2 medium russet potatoes, peeled and chopped*
2 medium sweet potatoes, peeled and chopped*
3–4 medium red potatoes, peeled and chopped*
1 cup mayonnaise
1/4 cup finely chopped onion
1 tbsp sugar
1 tbsp white vinegar
Salt, to taste
Pepper, to taste
Instructions
1. Add the chopped potatoes to a large pot and fill with enough water to fully cover the potatoes. 2. Bring the water to a boil and boil the potatoes for about 15-20 minutes, or until softened. 3. Drain water from potatoes and refrigerate until cold. 4. Add the mayonnaise, onion, sugar and vinegar to the potatoes and stir until well combined. 5. Add salt and pepper to taste. 6. Serve the potato salad immediately or store in the fridge until ready to serve. The potato salad gets even better as it sits overnight.
*You should end up with about 1 cup of each of the potatoes once peeled and chopped.
To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings. Learn more about which types of potatoes you should use for different recipes.
In his recipe, López-Alt shares his secret for perfectly cooked potatoes every time: Adding vinegar to the water (specifically, 1 tablespoon of vinegar per 1 quart of water) prevents overcooking. This one tip has transformed potato salad for Kristina Razon, the Senior Food Editor at Kitchn.
If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them.
Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.
With so many varieties available, it's hard to know which one will work best for your dish so here's a guide to the different types of potatoes and what they're best suited to so you'll never be stuck again! Potatoes are categorised into 3 basic types – starchy, waxy and all-purpose.
Cool potatoes: ALWAYS let the potatoes cool completely before adding the creamy dressing. Potatoes will continue to sweat if you mix them while they are hot, and this can make the mayonnaise watery.
In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you're good to go!
Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.
→ Follow this tip: The key to a well-seasoned potato salad is adding salt to the water when the potatoes cook. The potatoes will absorb some of the salt, thoroughly seasoning them from the inside out, and making them more flavorful. Also, taste as you mix the salad together and season again if necessary.
Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.
Salad potatoes. Not to be confused with 'new' potatoes (see below), salad potatoes are small and have a dense, waxy texture that helps them hold their shape well when cooked. Usually boiled for potato salads, Anya and Charlotte are two of the tastiest common varieties.
In terms of appearance, their skin is much thinner. Unlike starchy ones, which become soft when cooked, waxy potatoes hold their shape. This makes them good for making soups or stews, potato salads, or casseroles.
Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.
Waxy potatoes have a smoother, waxy texture and hold their shape while cooking. They work well in soups, stews, potato salad and scalloped potatoes. Waxy potatoes stand up to boiling, slicing and roasting where starchy potatoes may fall apart.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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