What kind of potato?

white

and early.

I use russet all the time so I am not familiar with other types. I boiled 20 potatoes for 12 or so minutes. Cut in 1/2 or 1/4 for large potatoes.

Never mind. I am starting over....went out and bought russets. Sticking with what I know.

Cookie, I'm sorry I'm so late, but those potatoes are fine if they seem cooked enough to you when you bite one. I don't like my potatoes hard or crunchy, but if you cook them too long, they'll just break up. I cook them for less time for salad than I do for other applications, so my test is just like yours. I eat a piece, if it is a texture I'd eat in potato salad, it's done!

I use new red potatoes, Yukon golds, russets, whatever I have on hand. Actually, the russets are my least favorite for potato salad, as they tend to crumble when mixed with the other ingredients, other types are more firm. The russets are better baked or mashed, in my opinion.

Annie

I cut up my potatoes for potato salad before I cook them. I found that I would often have a potato that was cooked in the first half inch and crisp on the inside. So I cut them before cooking....and I find that the salt in the water penetrates better and I make my "sauce" while the potatoes are boiling...pretty much mayo a bit of sugar, vinegar mustard, chopped onions and very well drained sweet pickle relish, and lots of pepper and celery seed when I put it together.
And if the potatoes don't "crunch" when I bite them....they are done.

Your potatoes are fine. If they don't taste crunchy, use them.

I made potato salad earlier this week, and I cooked the potatoes whole (and unpeeled) in my pressure cooker. I used seven medium sized Yukon gold potatoes and cooked them in the pressure cooker with 2-1/2 cups water for 8 minutes. Unfortunately, that was probably a bit too long, and next time I will cook them for 6 minutes. I let them stay in the PC until the pressure goes down before I remove them. Kevin thought they were cooked properly, but for me they were a bit too soft. I use no salt when I cook potatoes for potato salad, and I added no salt to the salad, as there was plenty of salt from the olives and olive brine that I used. The only thing sweet I added to the salad was 1/2 grated carrot, but I also added mayo, mustard, celery, and onion, plus a few capers and hard boiled egg. Even with the addition of the egg, the salad did not need any more salt than what was in the olives and capers.

I agree that if the potatoes have no crunch that they are fully cooked.

I use Kipfler fingerling potatoes which are waxy and hold together well for potato salad. I boil them whole and unpeeled for 10 minutes then turn off the heat and let them get cold in the water. Once cold, the skins pretty well slip off and the potatoes are cooked just right.

Since you got russets for the salad, you can use the ones you already cooked for a casserole or mashed potatoes, or hash or freeze them or whatever.

I like firm potato salad so the potatoes don't slough off into the dressing. I think what you cooked would have been perfect for me. Others like the opposite.

When I boil potatoes like that, I do it until the tip of my paring knife slips in with no resistance. If they're not quite there, but almost, I'll turn off the heat and leave them on the warm cooktop.

I'm in the Russet camp - not just for texture but for flavor. They taste more "potatoey" to me. I usually cook peeled, quartered russets in salted water until, as pllog describes. They do continue to cook a bit in the colander. Russets get waterlogged if not drained. This the way my mother made PS when I was growing up. I can enjoy other potatoes in PS with the exception of skin on reds. Hate the inevitable separate pieces of skin mixed with the spuds.

Yeah....hot potatoes soak up all the good stuff....you use pickle brine...I use a sprinkle fo cider vinegar.

I use pickle brine - just like my Momma! But she uses dill, not sweet. I could inhale a bowl of her PS. I have done just that lol.

Seagrass, you're like my grandson, he likes the dill pickle brine. I like the sweet pickle brine, and since I'm the cook, well......well......actually he gets it his way more often than not, LOL.

So how are you feeling? Healing up nicely?

Annie

Healing. Typing with my left hand. 2nd PT today. Ouch. Thanks for asking. Going bonkers with boredom and can't wait to drive again.

Much better with the russets. I think I use them so much that the flavour and texture of the white potatoes was off putting. I can use them for a soup or something in the future. I am pretty simple with mine - mayo, s&p, sweet onion, celery, dill pickle. I will garnish with parsley. I did forget to salt my potatoes on the second batch, so it is a little bland, grrr. Thanks for letting me know about the potatoes, in the future, if I buy them again.... I know I will, rinse repeat, will end up with russets.

Seagrass, did you break your hand/wrist?

Cookie8 - I had rotator cuff surgery. Right dominant arm in a sling for another 5 weeks. Painful and slow recovery.

I like firm potato salad so the potatoes don't slough off into the dressing.

Me too. I love the baby Yukon golds in potato salad. DH and I fight over proper potato salad - I like vinaigrette based and he likes mayonnaise based. The person who makes it gets to choose the style.....

Regarding firmness - I find the vinaigrette "cooks" the potatoes a little bit so I like to start off with firmer potatoes.