Tater salad prep?????

[DATsBBQ]

When making tator salad I've always boiled the spuds, then peeled and then cut up the spuds. Today I was told that there is a better way. Peel and cut up the spuds and then boil them (or even roast them ). Am I right or am all wet?

[BluDawg]

Dave I always peel and dice into 1/2" size chunks then I either roast them or boil in chicken stock. The chicken stock add some flavor. They get done a lot faster normally about 10 min. Then I give them a dunk in an ice bath to stop the cooking. They are usually a little warm at this point. I already have the dressing in the bowl along with what ever else I am adding. I then add the tatoes and fold them into the dressing and leave it sit covered for 30-45 min before putting into the ice box to cool. I feel that the warm tatoes absorb the dressing a little better.

[Gator]

http://www.sucklebusters.com/texas-styl ... -i-12.html" target="_blank

I peel, cut-up and then boil...the japs give the taters a nice kick. A couple slices of crisp bacon on top work pretty good too.

[CJATE]

i cut in bites, boil, don't bother to peel... never get a complaint.

my salad is very good, and i am very lazy

[Papa Tom]

Boil let cool, refrigerate overnight, cube (or peel & cube) using red potatoes. It gives the potatoes better texture in the finished salad.

[danger831]

I use small red potatoes I quarter them and steam them

[ChileFarmer]

We like the mashed potato salad best. So its peel, boil mash. Add other components, cool in fridge, enjoy. CF
Red potato salad is also very nice.

[DATsBBQ]

Dave I always peel and dice into 1/2" size chunks then I either roast them or boil in chicken stock. The chicken stock add some flavor. They get done a lot faster normally about 10 min. Then I give them a dunk in an ice bath to stop the cooking. They are usually a little warm at this point. I already have the dressing in the bowl along with what ever else I am adding. I then add the tatoes and fold them into the dressing and leave it sit covered for 30-45 min before putting into the ice box to cool. I feel that the warm tatoes absorb the dressing a little better.

I went ahead and did up in chicken broth. They only took 12 minutes (altitude thing) which is a 1/3 time whole spuds take. They chicken broth did a another dimension of flavor. I saved the stock for the Anasazi beans.

I am now a believer in peeling and dicing then cooking. Guess you can teach an old dawg new tricks

[unclebigdaddy]

I have an amazing mentor(s) in the cooking game that told me to always bake the potatoes, put them in the fridge over night and peel and cut them the next morning so that you get a done tater that will stay firm and not fall apart. I tried it last weekend for the first time and I will never (REPEAT) never go back to the old boil method. Just sayin.

[johnboy]

I have an amazing mentor(s) in the cooking game that told me to always bake the potatoes, put them in the fridge over night and peel and cut them the next morning so that you get a done tater that will stay firm and not fall apart. I tried it last weekend for the first time and I will never (REPEAT) never go back to the old boil method. Just sayin.

I do this but leave the peel on. I do cut off the ends a bit.

[unclebigdaddy]

John boy ill try leaving some of the peels on like you say. I think it makes for a bad butt potatoe salad baking those suckers.

[txngent]

If it is a BIG party, I peel back the safety rim, take the top off, and scoop into a very large bowl.

If it is a smaller batch. I clean, then pressure cook with the skins on. Let cool then cut up with skins still on (unless the Ms. wants them removed). I like the flavor pressure cooking gives the potatoes and I like to have some of the skins... especially if I am making baked potato, potato salad.

[3 star redneck]

I walk into sams pick up enough mustard tater salad for everyone and leave....So i pick up, open lid, serve...lol..lol..

[unclebigdaddy]

3-star I like how you roll. That sure makes things a heck of a lot easier. Tater salad is a pain in the