Reply to The Right Way To Make Potato Salad s/o

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Okay, k assume you’re asking classic American potato salad and not German potato salad with bacon (which is also delicious).  Here is what I do:

Peel potatos, cut into chunks.  Boil until  fork goes through nicely.  Drain and cool.  Chop into smaller pieces.  Sprinkle salt.  Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard.  Add chopped fresh thyme  or fresh oregano and or scallions.  Done.  This is very yummy.  
[/quote]

How long do you boil before the fork goes in nicely?[/quote]

Until it goes in nicely. Duh. [/quote]

Minutes would be helpful.[/quote]

It’s going to depend on the size of your potato chunks. 8-12 is average? Once they break apart if you stab them with a fork, drain.[b] We also mix with vinegar, mustard and salt, plus celery and onion, while warm. Cooled overnight, then add an egg or two, mayo, more seasoning[/b]. [/quote]

This is probably the key -- vinegar and salt while warm, mayo added when cold. [/quote]

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