Reader-Contributed Left-Over Mashed Potato Idea &
Alice’s Potato Salad Tips

We received some nice response from last week’s article on leftover mashed potatoes. One reader, Linda, sent this super idea, and I can hardly wait to try it:

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Your request for recipes for leftover mashed potatoes brought back the memory of the great surprise I had when I tasted my grandma’s mashed potato salad.  Her mashed potatoes were ALWAYS homemade, and a little lumpy (but not underdone) and there were always leftovers.  She added mayo for flavor only, since it didn’t need the mayo for moistness.  She also added chopped celery, pickles — whichever she had on hand (sweet, butter or dill), finely chopped onion and chopped hard-cooked eggs.  Man, that was good. And the potatoes were already cooked.  (Also, since there were no gravy leftovers, who wanted more mashed potatoes? lol.)

A person could add whatever they usually add to their own “signature” potato salad.  German style with bacon, vinegar and sugar, for instance. Just take it easy on the liquid added, since the potatoes are already mushy.  

Linda

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So thank you, Linda, for taking the time to make our day and share such a good suggestion. In keeping with the potato salad theme, I thought I’d follow your lead and pass on some “Perfect Potato Salad” recipes and tips. After all, a picnic isn’t complete without a big bowl of potato salad and picnic season is just around the corner!

Potato salads come in one of two categories: creamy or vinegar-based. Once you understand a few basics, you'll be ready to create your own famous recipe!

Creamy potato salads almost always have a mayonnaise-based dressing but can also include sour cream, yogurt, and creamy-style salad dressings. Creamy potato salads are served cold.

Vinegar-based potato salads (frequently called German-style potato salad) are dressed with a mixture of cider vinegar, vegetable oil, and sugar. This style of salad is often served warm.

Experts say the best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, more mealy potatoes, like Russets.

Leaving the skins on will add extra color and texture to your salad (but be sure to scrub them thoroughly first). Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.

Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained.

When the potatoes are no longer steaming, transfer them to the refrigerator to chill.While your potatoes cool, mix the rest of the salad ingredients together.

Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary.

Apart from herbs and spices, there are many other delicious additions:

• Tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, watercress, and artichoke hearts
• Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta
• Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans
• Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon
• And, of course, hard-cooked eggs

Once you've chosen your ingredients, mix everything together well, and take a taste. Adjust seasonings before you start tossing the dressing with the potatoes; the less you stir, the prettier your salad will look. And remember, the potatoes are much blander than the dressing; a spoonful of strong-tasting dressing may be just right once it's mixed with the potatoes. Also, the flavors will intensify with time. If you can manage it, make your potato salad a day ahead so the flavors have enough time to blend.