I have been asked while brining a potato salad to friends, what is the secret to achieving the texture and look that “my” potato had:
- Crispy outer layer ( wall /sides)
- Soft texture
- Smooth outer layer
Here is a photo to emphasize
- I have peeled the potato
- Cut it into approx 1.5 cm cubes ( size can vary according to your preferences.)
- Placed it in a pot containing cold water.
- Added approx 5% of the water volume white vinegar ( apple, white wine, or any other white vinegar to your choice / red vinegar will work but will also stain the potato .)
- Brought to the boil and directly lowered to simmering point.
- Cooked till I liked the texture of the cubes .
Why did it work
- First of all, I chose a waxy potato in my case a “desire” type , they are more densed and tend to break less in cooking because of there higher starch content.
- The cooking was done in a simmering ” temperature ” which prevented the cuts bouncing in the pot damaging each others side .
- The vinegar : acid tends to have an effect on the structure of starch, in our case it makes it more “solid” and that helps to maintain a crisp smooth sides.
You can add salt , sugar or other spices or condiments to the water that the potato are been cooked , but what is written above is the basics.
This cooking method can serve not only salad but also any other dish that a specific desired texture is wanted.
Here are links two more articles that refer to the use of potatoes .
Hope it helps and thank you for reading