John Myers
Whether on Christmas Eve or in midsummer as a side dish for a barbecue party. Whether classic white with mayonnaise or light with oil: potato salad always works. Here we show you 12 perfect potatoes for potato salad.
Potatoes for potato salad
The perfect potato salad only succeeds with a variety that is waxy (also called “fatty”). They contain less starch and can therefore be sliced without falling apart – making them perfect for the popular salad. Many breeds and original potatoes have this property.
You can also use predominantly waxy potatoes. Because these disintegrate slightly after cooking, they are ideal for the creamy version, in which you mix them with mayonnaise anyway.
Mealy varieties, on the other hand, are not recommended. They will break down after cooking, so your potato salad will end up mushy.
Tip: Boil your potatoes the day before and only peel them just before processing. Leaving it overnight will make the consistency even firmer.
These varieties end up in the salad bowl:
Even if you can’t find the strain you want in the supermarket, you can easily switch to a comparable strain, as most are available in stores year-round. You can choose between the following varieties for your potato salad:
- Linda
- Selma
- Ditta
- exquisite
- Golda Marie
- la rat
- Sieglinde
- Bella prima
- Back and Grill
- Bamberg croissants
- Nicola
Tip: The Linda variety is not very popular for nothing. Their distinctive taste makes expensive dressings superfluous. Thanks to the aroma, you can limit yourself to just a few ingredients.
“Blue Potato” for potato salad
The “blue potato” provides variety and comes to us as a primal potato from South America. You can immediately see where her name comes from. Their violet flesh makes your salad the highlight of the buffet – both in terms of taste and appearance.
