STEP 5: READY TO DRESS CLASSIC AMERICAN POTATO SALAD Potato salad—big deal, right? It’s kinda like background music in a restaurant—something to keep you and your fellow diners distracted and occupied during the awkward silences before the main course arrives You put an obligatory spoonful on your paper plate and poke at it with a plastic fork until the burgers are done At least that’s what most potato salad is The problem is, it’s such a simple dish that it’s often made without thought Boil the potatoes, toss them with some mayo, add a few dollops of whatever condiment catches your fancy, and throw it into a bowl But a well-constructed potato salad can be as interesting as the burger it precedes (and you know by now how I feel about burgers) Tangy, salty, and sweet, with a texture that’s simultaneously creamy, crunchy, and fluffy, a perfect potato salad should taste featherlight, despite being made with potatoes and mayo, two of the heaviest ingredients around The way I see it, there are three things that can go wrong with a potato salad Screw up any one of these, and you’re quickly going south: • The potatoes are not flavored all the way to the center In a good potato salad, the pieces of potato should be seasoned all the way through Their hearty, earthy flavor does fine on its own or with a bit of salt when hot—but when cold, it comes across as heavy and bland Without plenty of acid and a bit of sweetness to brighten it up, potato salad is dead in the water • The potatoes are under- or overcooked If there’s one thing I can’t stand, it’s al dente potatoes Potatoes should not be crunchy or firm Nor do you want your potato salad to be cold mashed potatoes The perfect piece of potato should be tender and fluffy all the way through, with the edges just barely beginning to break down, adding a bit of potato flavor and body to the dressing ... Screw up any one of these, and you’re quickly going south: • The potatoes are not flavored all the way to the center In a good potato salad, the pieces of potato should be seasoned all the way through Their... mashed potatoes The perfect piece of potato should be tender and fluffy all the way through, with the edges just barely beginning to break down, adding a bit of potato flavor and body to the dressing... plastic fork until the burgers are done At least that’s what most potato salad is The problem is, it’s such a simple dish that it’s often made without thought Boil the potatoes, toss them with some mayo, add a few dollops