When my mother made potato salad, she boiled the potatoes whole and then peeled them. Her potato salad was so good. When I want to make a batch of potato salad, I cook the potatoes in the skin, like she did.
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When I buy a bag of potatoes, I go ahead and boil as many as I think I might use that week. I place them in a colander in the refrigerator and, when ready to use, I either dice or shred them and just brown in some olive oil.
If you are boiling potatoes to mash, it doesn't take long to dice the raw, peeled potatoes instead of halving or quartering them - and it really speeds up boiling time.
How many times have you stood in front of the potatoes in the store and wondered what the difference was in all those different varieties of potatoes?
Wash and cook potatoes until tender. Peel and dice. Cook minced onions until tender, but not brown, in melted butter.
A few drops of lemon juice in the water will whiten boiled potatoes.
My tip is actually a time saving tip with cooking. I make several potato dishes each week. Fried potatoes, oven fried with seasonings, baked, mashed, hash-browns, etc.
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Why do potatoes turn black after you have peeled them and cooked them?
By Connie Parks from Bristol, TN
It is something to do with the starch; it oxidizes when the air touches it. To correct the problem, wash the potatoes with cold water when you peel or slice them to remove the starch.
Sometimes it is the pot or container you use. Try using a non-aluminum cooking vessel. Immediately put potatoes in cold water while peeling remainder of potatoes.
When you remove the peel, the air turns the potato black. Place them in cold water after peeling. Adding some salt helps also. Other foods also turn black when peeled, such as apples, etc. Lemon juice or salt also prevents discoloration.
Potatoes are a common root vegetable used in recipes all over the world. These starchy tubers must be cooked before being eaten. Boiling potatoes is an easy way to ensure they are ready for your table or to add to another dish.
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Does anyone know if one can pre-cook or partially cook potatoes to be mashed for upcoming dinner? If so, will they taste as good as freshly cooked potatoes?