Why Do You Put Vinegar In Potato Salad?

  • Beginning the potatoes in cold water ensures that they are cooked evenly from the edges to the middle.
  • The potatoes are uniformly salted by seasoning the water used to cook them with salt, sugar, and vinegar.
  • Hot potatoes are given more vinegar to give the finished salad a pleasing tang.

The potato salad. Big deal, you say? Similar to background music at a restaurant, it serves to occupy and divert you and your fellow diners during the uncomfortable wait for the main meal. Until the burgers are done, you place the required spoonful on your paper plate and stab at it with a plastic fork.

At least, most potato salads fall under this category. The issue is that because it’s such a straightforward dish, it’s frequently prepared carelessly. The potatoes are boiled before being mixed with mayo, a few dollops of whichever condiment takes your fancy, and placed in a bowl.

However, a genuinely well-made potato salad might be just as intriguing as the burger it comes with (and believe me: I love burgers). A perfect potato salad should taste feather-light while being made with potato and mayonnaise, two of the heaviest ingredients available. It should be tangy, salty, sweet, and have a texture that is simultaneously creamy, crunchy, and fluffy in each bite.

Why then are there so many subpar potato salads? When a recipe just requires two steps, what could possibly go wrong?

The effects of vinegar on potatoes

Many home cooks and chefs have proposed this trick, and it works because vinegar can assist the potatoes keep their shape. The thin crust that forms on vinegar-treated potatoes also aids in keeping the potatoes’ shape. Similar to when you add a little salt to the water while boiling eggs, vinegar enhances the acid pH levels of water, which further assists the potato.

How can you prevent dried-out potato salad?

It’s preferable to dress potato salad while it’s still warm to prevent the potatoes from tasting lifeless and dry. The sole issue? When eggs in mayo-based dressings come into touch with heated potatoes, they can denature and turn the dressing oily. To get around this, mix some basic apple cider vinegar with your potatoes. It will give the potatoes a tart flavor and prevent them from drying out.

What gives my potato salad a bland flavor?

Potato salad is one of the things that you should create yourself more than any other. The thing in the tub at the grocery is really terrifying, and the potato salad on the deli counter is so drenched in mayo that you might mistake it for soup.

But it’s not always simple to make a delicious potato salad from scratch. A thick, boring salad dressing or overcooked potatoes could transform your salad into a mash, rendering it tasteless. Even the feared undercooked tuber can ruin a salad that would otherwise be excellent. Whatever your complaint, we have a solution.

Before bringing the water in the stockpot with the potatoes to a boil, season it with salt and parsley sprigs. This phase provides the potatoes with a ton of additional opportunities to be flavor-infused. If you want, you can add garlic or a tablespoon of vinegar to give the potatoes even more punch.

How can potato salad be prevented from becoming mushy?

A potato salad’s amazing qualities are typically attributed to its exquisite texture. It has potato pieces, a little creaminess, and some crunch. However, if you don’t prepare your potato salad properly, you risk having a very watery final product. Furthermore, nobody wants to try eating cold potato soup off their plate at the yearly summer barbeque, let’s face it.

The over-adding of your preferred dressing to the potatoes is one of the main causes of watery potato salad. Let your potatoes cool completely before topping them with any kind of dressing, whether it’s vinegar- or mayonnaise-based, advises Kitchn. Additionally, think about the type of mayo you’re using if you decide to use one as a basis. According to the Idaho Potato Commission, lighter varieties of mayonnaise can convert to liquid more quickly and easily than ordinary mayo.

What happens when vinegar is added to boiling water?

Someone recently questioned me as I was boiling some eggs and adding some vinegar, “Why the hell are you adding that? Actually, I had never even considered the reason; I had merely been informed in the past that it improved the way eggs boiled. I conducted lengthy research because my curiosity got the better of me, and this is what I learned.

In order to prevent the membrane holding the egg whites from leaking out of tiny breaches in the shell during cooking, vinegar is added to boiling water to enhance the acidity levels. It also helps to bring down the temperature at which egg whites gel.

White vinegar or apple cider vinegar will work just fine. You want a pH that is more acidic so that the egg whites will remain intact even if it splits. Let’s delve a little more into the subject.

What effect do salt and vinegar have?

Sodium acetate and hydrogen chloride are produced when vinegar and salt are combined. With the help of this chemical reaction, an old penny will shine like new. In a non-metalic bowl, combine 1/4 cup white vinegar and 1 teaspoon salt. Dip the penny in the mixture for 60 seconds after the salt has melted and been absorbed by the vinegar. Cleanse the penny with a gentle towel. The penny will corrode and turn green if water is added to the mixture or if it is left to soak in the salt/vinegar solution for an extended period of time.

For potato salad, is it best to boil entire potatoes or cut them into pieces?

The size of the cut potatoes determines how long they should boil for. We advise cutting medium to big potatoes into bits before boiling them for potato salad. After cooking, slice the potatoes into bite-sized pieces to ensure consistent cooking and consistency. If you wish, you can dice the potatoes before boiling them (although there is a higher chance of their getting mushy), or you can boil the potatoes whole (which takes longer).

  • Boil large potato cubes until fork soft, about 8 to 15 minutes. then, if wanted, peel.
  • Baby potatoes or chopped potatoes should be boiled for 10 minutes or until they are fork-tender.
  • Large whole potatoes should be boiled for 20 minutes or until fork tender. Next, cut the dice into smaller pieces.

Why does the potato salad I make at home become watery?

Maxi R.: Because potatoes retain a lot of water, you’ll need to give them some time to cool in a colander so the water can drain. Potato salad will become watery if it is prepared using warm potatoes because the potatoes will continue to leak water.

Does potato salad need to contain eggs?

Always include eggs. Only three eggs are required in my mom’s original recipe, but I’ve added two more because I love eggs in potato salad so much. It probably sprang from my love of egg salad, so feel free to modify it to suit your preferences.

Everyone has an opinion on what should be included in potato salad and what shouldn’t. In our family’s recipe, celery bits and green onion bites give traditional potato salads the necessary crunch. Because pickles make everything taste better, I’ve incorporated sliced pickles in the past. not this particular potato salad. The pickles will be used in my tuna fish sandwiches.

Talk about celery seed now. I probably only use celery seed in this dish and a bloody mary (see my fave bloody mary recipe here). Do not exclude it as it is a crucial component of the flavor profile.

Tang is added by mustard. Being fancy schmancy with German browns, hearty seeded, or Frenchy dijon mustards is not even a pipe dream in the world of mustard. I reserve that for my German potato salad since it tastes the greatest there, just like it does on my hot dogs.

This salad needs time. It’s vital for the potato salad flavors to combine, so if I’m going to eat the salad on the same day I make it, I’ll either make it around lunch so it can sit and develop the flavors, or I’ll make it the day before. For up to 3–4 days, potato salad will keep well in the refrigerator. if it isn’t consumed before then.

In how much vinegar should potato salad be made?


  • 3 pounds of cubed, 3/4-inch-thick waxy potatoes (such as new or Yukon gold).
  • 34 cup white wine vinegar
  • 4 scallions, finely cut green portion and minced white portion.
  • granular salt
  • pulverized pepper
  • Light mayonnaise, 3/4 cup.

Paula Deen’s recipe for potato salad.

Traditional Potato Salad

  • 1 (3-pound) bag of quartered tiny red potatoes.
  • a half cup of mayonnaise.
  • half a cup of sour cream.
  • 1 tablespoon of fresh dill minced.
  • a single salt tsp.
  • 1 teaspoon of black pepper, ground.
  • 10 pieces of crisped-up, crumbled bacon.
  • Peeled and sliced five hard-boiled eggs.

How can you repair potato salad with too much vinegar?

Potato salad, whether it is made from scratch or purchased from a store, can vary greatly. The ratio of them is even more crucial given that there are typically only four basic ingredients in the dish: mayonnaise, mustard, vinegar, and potatoes. Your potato salad may taste off if you use too much of one ingredient or not enough of another. The good news is that there is a simple cure if you accidently used too much vinegar or if you simply purchased one that is tangier than you desire.

A little lemon zest may easily save a vinegary potato salad, as Wiggly Wisdom explains. Simply shred the rind using a fine grater or zester, measure out about a half teaspoon of zest for every two cups of potato salad, and combine. If you don’t have any lemons on hand, orange and lime also work. The unpleasant flavor is ultimately eliminated because the acid in the lemon zest balances out the acid in the vinegar.