Under cooked potatoes
I am making red skin potato salad and I found at least 5 recipes online that say to boil the potatoes 10 min. It takes at least 30 min to get them done and they are still firm and do not fall apart.. If they are hard in the middle they are not done. This made me remember that most of the store made potato salad and many deli 's potato salad are way undercooked. Am I the only one who feels this way? Are there people who like half cooked potatoes in their potato salad?
I think there is a difference in slightly undercooked - so as not to be soggy once they have soaked up moisture from the dressing - and half raw. I do somewhat under cook my potatoes because I don't like my salad too runny but I do like to use a fair amount of dressing (which I think down with vinegar).
I think the problem is finding the right amount of time and that differs with the kind and age of potato you are using.
But as I think potato salad is almost always my favourite picnic offering, it is all good.
I don't mind them with a little bite, but my husband won't eat them unless they are almost mush. I only use Idaho now because of this. But either way, they always have to boil for at least 25 minutes. Unless they mean red B potatoes, the tiny little ones, that's all I can think.
I've found the best way to get consistent results is to steam the potatoes AFTER they're cubed. I cube scrubbed raw potatoes to 1/2" and put into a steamer insert over boiling water in a saucepan. 15 minutes later they're perfect to my taste.
Secret #2: Dump the hot potatoes from the steamer into a large mixing bowl and add 1/4 cup vinegar for 4-5 potatoes (I like rice wine vinegar, but cider or white works too). Mix gently every 10 or 15 minutes until cooled then add rest of the goodies. The vinegar gets absorbed into the hot potatoes much better than the dressing flavors can.