POTATO SALAD +need help
This is probably the wrong place to ask but I need to ask about "Potato Salad"....It's fine the day it's made but store it overnight in the refrigerator and it gets quite 'watery'. Does anyone know why this happens? I use cold cooked potatoes, onion. celery, sweet peppers, carrots hard boiled egg and the seasonings...salt & pepper, vinegar, miracle whip and sour cream. A couple of people have suggested using celery salt(instead of fresh), onion powder(instead of fresh)...the feeling is that they 'shed water' when diced? It's my Summer food dilemma!
The onion will indeed add water, but if you dry them well on a paper towel after dicing, it will help a lot.
First off, I would stop using Miracle Whip. It contains a ton of water. In fact, its more water than any other ingredient. Not sure what type of potato you are using but it's important to use a waxy potato such as a new potato or red skinned potato. Cooking with skins on and peeling after will help but not necessary. I think you will find your major culprit to be the MW. so go with some good old fashioned mayo.
- Cook the potatoes in their skins, be careful not to overcook, and peel after cooking
- Use Spanish-type onions and dry on a towel. Do not use onion powder - yuk. Do not use very sweet onions (Vidalia, Maui, etc), which contain much more water than other varieties
- Use celery seed instead of the celery. Do not use celery salt - again yuk
- Use real mayo, such as Hellman's. Don't use Miracle Whip, which is watery
- Use real sour cream (Western is good) and use a high fat variety (you can get up to 30% bf). Then drain the sour cream (cheesecloth; a coffee filter) for several hours. The lower the butterfat, the more watery the cream, but all sour cream will separate
- You do not need the vinegar at all
- Be sure to dress the potatoes while still warm. Then chill.
It is the salt that pulls the water out of the potatoes etc. I sprinkle my warm potatoes with red wine vinegar, and then dress them while warm with hellmans mayo, splash of rice vinegar, a little touch of mustard, a couple pinches of sugar, black pepper, onion, celery, and sometimes I do add hb egg. I've not had the problem of the potato salad getting watery because I do not add salt. I salt it at serving - this has always worked for me.
Did you use Idaho potatoes or waxy (red, yukon gold) potatoes? I have found that the Idahos will suck up a lot of water while cooking, then expel it all once they get cold.