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Master how long to boil potatoes for potato salad with this quick guide! Here are my tested times and techniques for potato perfection, whether you’re making creamy American-style, tangy French, or hearty German potato salad.
How long to boil potatoes for potato salad
As a cookbook author, I’ve made many potato salad recipes and here’s what I’ve learned! Boiling time depends on the size of the cut potatoes. For potato salad, I recommend chopping medium to large potatoes into large chunks before boiling. After they’re cooked, chop them into bite-sized pieces: this helps the potatoes to cook more evenly and stay together.
You can dice the potatoes before boiling if you prefer (though there’s a greater risk of becoming soggy), or boil them whole (which takes a little longer).
- Boil large potato cubes for 8 to 15 minutes, until fork tender, then peel if desired.
- Boil baby potatoes or diced potatoes for about 10 minutes, until fork tender.
- Boil whole large potatoes for about 20 minutes, until fork tender. Then dice into smaller pieces.
Potato variety matters
Should you peel potatoes for potato salad? It depends on the type of potato salad you’re making! The variety of potato also corresponds to the type. Here’s my rule of thumb:
- For creamy American-style potato salad, use Yukon gold potatoes. Quarter before boiling, then peel after boiling by pulling them off with your fingers: they slip right off! Then dice into bite-sized pieces.
- For French-style red potato salad, use baby red potatoes. Boil them whole, then slice in half after boiling: no need to peel!
- For German potato salad, recommendations vary. Some recipes use red skinned potatoes and keep the skins, others maintain the potatoes should always be peeled. It’s up to you!
Troubleshooting potato salad problems
Here are a few common problems I’ve run into with potato salad and how I’ve found to address them:
“My potatoes are falling apart!” You overboiled or used starchy potatoes for a recipe needing waxy ones. Next time, reduce cooking time by 2-3 minutes — remember, the size of the potatoes affects the cook time.
“They’re still hard in the middle!” The potatoes are undercooked — makes sure to test with a fork when cooking and cut into uniform pieces so they all cook evenly.
“The salad is watery!” Potatoes weren’t drained properly or were dressed while too hot. See the recipe below for cooling instructions.
Styles of potato salad recipes
There are many different style of potato salad recipes from various cuisines. Here are a few of my favorites:
- This classic potato salad recipe is creamy and American style
- A French potato salad is zingy with vinegar, shallots and capers
- This dill potato salad features a vinegar dressing and fresh herbs
- It’s easy to omit the dairy with this vegan potato salad
Frequently asked questions
It’s easier to cut the potatoes before boiling. This way, they cook more evenly and you can control the size for even cooking.
You can if desired, but we don’t in this recipe since the salt is added after boiling.
Waxy potatoes like red potatoes or Yukon gold are ideal for potato salad. They hold their shape well after cooking and have a creamy texture.
How Long to Boil Potatoes for Potato Salad
Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Side dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds Yukon gold potatoes*
- 3 tablespoons white wine vinegar, divided
- 1 ¼ teaspoon kosher salt, divided
- 3 large celery stalks
- 5 green onions, thinly sliced (both white and green portions)
- ¼ cup red onion, minced
- 2 tablespoons chopped fresh dill
- ½ cup sweet pickle relish (or chopped dill pickles)
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
- 1 teaspoon celery seed
Instructions
- Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
- Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
- In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.
Notes
*The variety here is important: use Yukon gold or gold potatoes for best results.
Hi. I am trying your potato salad today and will get back to you afterward. So glad I found you and look forward to trying more of your reciipes. I am a chef with a brain injury and memories are just coming back but I do remember loving to prepare food and experiment with ingredients, Right now I am happy when I find recipes like yours. I will respond if iI remember or you can write back to me to inquire. Keep up the great work you two. Hugs to both of you, Gayle
I hope you enjoy! Thank you for reading.
Yummy yummy yummy yes, it was definitely try it!!!
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