Potato Salad Looks like Mashed Potatoes....:(

Yep - cooking the potatoes too long. They need to be on the up-side of al-dente.

I don't use red skin either. I use white or russet. Red potatoes are sweet (well, not "sweet" but not as bland as a white potato.

this is what I found on potatoes. http://www.potatogoodness.com/all-about-potatoes/potato-t...

What I have learned, what my mom taught me, was NEVER leave the boiling pot. EVER. Keep a knife handy and do NOT leave. LOL...

I don't use vinegar until the end either. Vinegar can break the potato down sooner, I believe.

I see the problem.
You cook them first and then cube them.

Do it the other way around.
Cube them first and then cook them until they are tender - about 8 to 15 minutes depending on the size you cubed them into.

http://dish.allrecipes.com/perfect-potato-salad/

You are overcooking your potatoes. When done they should be firm enough to hold shape while allowing a fork to insert easily. You then need to mix all ingredients and wait 12-24 hours before serving, that will allow the dressing time to soak into the potatoes.

I also never use vinegar, I think it ruins the flavor of the salad.

When doing a red skin potato salad I don't cut them up until they're totally cool. If you do it when they are still warm they are more likely to fall apart. And if they DO get a bit mashed well that's just a "smashed" potato salad!

Cooked the potatoes too long. I also cube before I boil and adjust the boil to the size of the cubes and check often to not overcook.

I work in a restaurant famous for their potato salad. They use red skin. Boil them with skin on, whole. Let them cool and then cube.

Here's a fascinating article (well, I think it's fascinating). There's a summary at the end, but the whole thing is pretty informative.

http://www.seriouseats.com/2010/07/the-food-lab-how-to-ma...

I just made potato salad this weekend. Unless you using tiny potatos (fingerlings) if you cook the potatos whole, you'll either overcook the outsides or undercook the centers.

Cube the potatos before cooking, stop cooking when they are still slightly firm. They should be soft enough to spear with a fork, but firm enough to not split when you do. Drain and stop the cooking process by immediately running cold water over them while in the colander. Don't mix in the rest of the ingredients until they are at least as cool as room temp.

It is best to mix up your potato salad 24 hours before serving.

I find red potatoes a little more soft. I like to use russet potatoes. I look for the ones with a thicker skin. Sometimes you can see the dark thick skin. I boil them until I can stick a fork in them. Drain them, cool them enough to touch them, then peel them.

Dice new or russet potatoes THEN simmer, don't boil them!
Evenly sized cubes are key.
Keep checking them every minute. There is no "set" amount of minutes. 30 seconds too long? Mush. Check check check!

You can always claim you intended to make Korean Potato Salad, which is very much like mashed potatoes ;)
This is very similar to the one we make at the restaurant (my husband-chef also adds cooked carrots):
http://www.maangchi.com/recipe/gamja-salad

I don't boil my potatoes, keep them at medium heat and stay near. They don't' take long if you already have them diced up the size you want them. It's critical that you drain them as soon as they soften. I do not use vinegar at all in my recipe.

I also put the eggs in first, let the water heat up, dice my potatoes and then put them in the pot when the eggs are about half done.

Dill Relish, 1 small finely chopped onion, horse radish mustard, chopped celery, hard boiled eggs, real mayonnaise, bacon bits (real bacon not imitation) potatoes. Salt and pepper to taste.

IF IF IF you cut your potatoes into tiny pieces they'll be mush when they're cooked. IF IF IF you cut a medium/medium large potato in half then cut that half in half the other way then you have larger pieces that might take 15 minutes to cook.

I watch mine boil and take the largest piece out when I think it might be time to be done. Then I smash it with a fork. If it doesn't smash I brush it back in the water. If it is slightly softer then I bite a larger piece that I've taken out if it's done I strain them all. I do not rinse them or anything. I put them in the mixing bowl and add the boiled egg chunks and onions and pickles and other stuff then I add the mayo or Miracle Whip and then some mustard.

I stir it all up once to blend it well then I put it in the fridge overnight.

I always have some chunks but I don't know anyone who had nothing but chunks. I think those photos are always made with non cooked foods sometimes so they'll stand up to sitting there a while and not spoiling or wilting.

I haven't had that problem, but I don't usually use redskin, but I do add a little vinegar ....

I use white potatoes, boil whole, cool off in fridge, peel when cool with a knife, then cube. I wish I had a recipe, but it's just a little of this little of that kinda thing. Maybe cool the potatoes overnight before peeling and / or cutting? Try a different kind of potato?

I make a lot of potato salad. Never used vinager at all in them. So not sure of your recipe. But having said that I boil the potatos and while they are boiling I stick a fork in periodically. if it slides in super easy they are over done. the skin starts to split on the potatoes when they aer almost done. so keep an eye on them. it could be the vinegar is breaking down the firmness?

my go to potatoe salad these days is a bacon ranch its 5 ingredients and people love it. if you want the recipe let me know

Until I was in my 30's, I had never had potato salad that was made with chunks of potatoes. I grew up with a family that made potato salad from left over mashed potatoes. To this day, my brother, age 72 only wants mashed potato salad and he always uses mashed potatoes when he makes it.
I personally like it both ways, mashed or with chunky potatoes. When they are cooled, I add diced celery, onion, green pepper, pickle relish, boiled eggs, vinegar, sugar, salt, pepper, prepared mustard, mayo or Miracle whip. I sometimes add celery seed or dill, and red bell pepper, season to taste. I prefer peeled without skins.

To help keep mashed potatoes fresh like and fluffy, add pinch of baking powder.

I cube my potatoes first, bring them just to a boil in salted water, then cover, turn off the heat and leave them about ten or twelve minutes. Then drain and toss with your vinegar or whatever. They are always just right.

Red potatoes are waxier than others, making them a good choice for potato salad and dressing them while warm ensures they take up more of the flavor of the dressing, so I would keep those things up.

i do it like you, but i start them in cold, and don't do a hard boil. once it boils i slow it to a simmer until the fork slides in easily. then let 'em cool before cubing. warm potatoes don't hold their texture as well.
but after reading ahead a smidge, i think i'll try cubing them in advance next time!
khairete
S.