5 Mistakes to Avoid When Making Potato Salad

Summer is the best time of year to break out your favourite potato salad recipe as the perfect side to any family picnic or barbecue, yet cooking this dish properly is easier said then done. Luckily, now you can create the perfect potato salad recipe the right way with this amazing guide on the 5 mistakes to avoid when making potato salad. Even the most experienced chef could learn a thing or two from this article on how to avoid common cooking mistakes when making a potato salad, with tips ranging from how to select the right type of potatoes that you need to how to cook them properly and even when to mix in the salad dressing to get the best results possible. Some of the pointers are fairly simple, such as adding salt to the potatoes while they're boiling instead of afterwards to let the salt absorb better, while others are more complex like knowing exactly how long to cook your potatoes depending on the size of the potato cubes and the type of potato you are using, such as Yukon gold or Fingerling potatoes.

Having grown up on potato salad as one of my favourite staple side dishes, I appreciate how difficult it can be to cook the perfect salad and why they can vary from delicious to unsavoury, usually due to their texture which has to be soft but not too mushy and certainly not crunchy. I never even knew many of these mistakes such as that the type of potato you use makes a huge difference, and I can honestly say I learned a great deal from this guide on how to make the best recipe even better by using the proper cooking techniques. I can't wait for the next barbecue I attend to showcase my ultimate potato salad creation that will be sure to turn heads and become an instant crowd pleaser.

Popular potato dishes include mashed potatoes, whole baked potatoes,boiled or steamed potatoes, French fried potatoes or chips, cut into cubes and roasted potatoes, scalloped, diced, or sliced and fried (home fries), grated into small thin strips and fried (hash browns), grated and formed into dumplings, R�sti or potato pancakes. The potato is a starchy, tuberous crop from the perennial nightshade family. In the Andes, where the potato is indigenous there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an important part of much of the world's food supply. Potatoes are the world's fourth largest food crop, followed by maize, wheat, and rice. Potatoes are often classified as high on the glycemic index and are often excluded from the diets of individuals trying to follow a low GI diet. The GI of potatoes can vary considerably depending on type (such as red, russet, or white), origin, preparation methods, whether they are eaten hot or cold, whether it is mashed or cubed or consumed whole, and with what it is consumed.