Potato Salad Is Quicker And Creamier When You Use This Pantry Staple Packet
There's no denying that an old-fashioned potato salad is one of summertime's classic, most satisfying dishes. But if you're someone who likes a very creamy, super-mashed texture in your potato salad, there's great news for you. You can skip all the peeling, boiling, and cutting up of spuds and jump straight to the finish line with a few packets of instant potatoes.
This hack preserves a lot of the character and flavor of standard potato salad by including all the same additional ingredients and seasonings that you'd normally add, it just bypasses the labor involved in the potato prep. You still get tangy dressing, rich potato flavor, and contrasting bites of vegetables or egg. That said, if you like a chunky, rustic potato salad, this shortcut may not for you.
If you're set on trying this quicker potato salad method, the steps are pretty simple. Start by prepping the instant potatoes according to the package directions. Some instant potatoes call for boiling water, while others also involve the addition of butter or milk. Don't give in to temptation and sub mayo for the liquid ingredients though, it's important to prep the instant potatoes as indicated to build them as a solid textural base. It's then just a matter of chopping and mixing in any additional ingredients.
Keep the dressing and crunch
For a more classic potato salad, start with roughly three tablespoons of mayonnaise and one tablespoon or so of mustard to make enough dressing for a four-ounce packet of instant potatoes. You could also include a sprinkle of Old Bay, the flavor-packed ingredient that seasons potato salad to perfection. You can add the individual ingredients directly into the prepared instant potatoes, or mix the dressing separately first, taste it, and then incorporate.
For mix-ins, consider the classics: hard boiled eggs, celery, chopped red onion, as well as fresh herbs like dill and parsley, plus the requisite salt and pepper. To really elevate it with a briny punch, consider adding a jar of muffuletta olive salad. For a bit of crunch, top with crispy fried onions. A time saver is to prep your other ingredients while you're boiling the water for the potato mix.
Just like regular potato salad, you'll want to store any leftovers at 40 degrees Fahrenheit or below, and be sure to get them in the fridge within two hours. As per the USDA's leftovers guidance, you'll want to polish it off within three to four days of making the salad.
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